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174 积分 2023-11-07 加入
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
16小时前
待确认
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
19小时前
已完结
Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137
21小时前
已完结
Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp
21小时前
已完结
Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry (Lycium barbarum) Leaves
22小时前
已完结
Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry (Lycium barbarum) pulp
23天前
已完结
Comprehensive origin authentication of wolfberry pulp (Lycium barbarum L.) using multimodal sensory analysis and chemometrics
1个月前
已完结
Structure characterization, chemical and enzymatic degradation, and chain conformation of an acidic polysaccharide from Lycium barbarum L
1个月前
已完结
Defensing against oxidative stress in Caenorhabditis elegans of a polysaccharide LFP-05S from Lycii fructus
1个月前
已完结
Valorizing Lycii fructus waste residue into polysaccharide-rich extracts: Extraction methodologies, physicochemical characterization, in vitro activities and economic feasibility
1个月前
已完结
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