Lv12
40 积分 2024-07-11 加入
An updated review on the stability of anthocyanins regarding the interaction with food proteins and polysaccharides
1天前
已完结
Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications
1天前
已完结
Stability and bioaccessibility of anthocyanins in bakery products enriched with anthocyanins
1天前
已完结
Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications
14天前
已完结
Purification of ursolic acid and β-sitosterol from endophytic Alternaria alternata for their alpha-amylase inhibitory activity
4个月前
已完结
Research progress and future development potential of Flammulina velutipes polysaccharides in the preparation process, structure analysis, biology, and pharmacology: A review
4个月前
已完结
Novel neuroprotective peptide YVYAETY identified and screened from Flammulina Velutipes protein hydrolysates attenuates scopolamine-induced cognitive impairment in mice
4个月前
已完结
Bidirectional Solid-State Fermentation of Highland Barley by Edible Fungi to Improve Its Functional Components, Antioxidant Activity and Texture Characteristics
4个月前
已完结
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