Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Tengda XUE"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 171-179 (2022)
In this study, the microbial community composition of Shanxi vinegar fermentation was analyzed through high-throughput sequencing, and the changes of microbial community in the two major fermentation stages of alcoholic fermentation and acetic acid f
Externí odkaz:
https://doaj.org/article/3bb62be771c649a6be7af7bce7a0ddbc
Publikováno v:
Foods, Vol 11, Iss 21, p 3476 (2022)
In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract a
Externí odkaz:
https://doaj.org/article/8262f6fda1314abea98d6067fc6a9e2f
Publikováno v:
Journal of Food Science. 87:5263-5275
This study aimed to investigate the composition, structure, in vitro antioxidant, and hypoglycemic activities of a novel water-soluble MBP-1, an extract from millet bran, isolated by DEAE-52 cellulose and purified by Sephadex G-100. The results showe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66a10a9a9b858a3a7c1c486f068cd64d
https://doi.org/10.1111/1750-3841.16362
https://doi.org/10.1111/1750-3841.16362