科研产出
Synergetic effects of Lactobacillus plantarum and Rhizopus oryzae on physicochemical, nutritional and antioxidant properties of whole-grain oats (Avena sativa L.) during solid-state fermentation
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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2022关键词: Solid whole-grain oat; Co-inoculated fermentation; Multidimensional analysis; Strain dependence
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Proteomic analysis of Aspergillus flavus reveals the antifungal action of Perilla frutescens essential oil by interfering with energy metabolism and defense function
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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2022关键词: Perilla frutescens essential oil; Aspergillus flavus; Proteomics; Antifungal mechanism
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Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities
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来源:FOOD CHEMISTRY年份:2022关键词: Heterocyclic amines; Allspice; Perilla frutescens; Phenolic compounds; Free radical scavenging
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