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2880 积分 2022-07-05 加入
Combined resistant dextrin and low-dose Mg oxide administration increases short-chain fatty acid and lactic acid production by gut microbiota
1天前
已完结
Combined resistant dextrin and low-dose Mg oxide administration increases short-chain fatty acid and lactic acid production by gut microbiota
5天前
已完结
Combination of Inulin and Resistant Dextrin Has Superior Prebiotic Effects and Reduces Gas Production During In Vitro Fermentation of Fecal Samples from Older People
5天前
已完结
Structural characterization and functional properties of resistant dextrins prepared from different starch sources
12天前
已完结
Impact of a Fruit–Vegetable Preparation Fortified with Potato Starch Resistant Dextrin on Selected Health Indicators in Overweight Children
12天前
已完结
Resistant Dextrin Preexistence and Fate: Preparation, Physicochemical and Functional Properties, Physiological Activity, and Food Applications: A Review
12天前
已完结
The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
1个月前
已完结
Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
1个月前
已完结
The glycosidic aroma precursors in wine: occurrence, characterization and potential biological applications
1个月前
已完结
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
1个月前
已完结
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