Apple peel fermentation by Lactobacillus plantarum: Phytochemical transformations and enhanced abilities against inhibition of advanced glycation end products

已完结 20 由 111 发布于 2026/5/16 1:37:31

DOI:10.1016/j.foodchem.2025.146567
作者：Muhammad Nawaz ,?Hafiz Muhammad Rizwan ,?Zia Ud Din Momand ,?Irfan Ullah ,?Jiayi He ,?Qian Zhou ,?Mingfu Wang
文献类型：期刊论文
补充材料：只需要正文

其它数据库

Abstract：Apple peel, a byproduct of apple processing or consumption, is often discarded, contributing to environmental pollution and a considerable loss of valuable bioresources. This study explored

应助信息

18小时前

Book学术机器人

775cc757bee611f0842634735aa3bc31.pdf 已采纳

18小时前

Book学术机器人

2026/5/16 1:37:32 Book学术AI机器人已找到文献并上传

2026/5/16 1:37:32 Book学术AI机器人收到请求，开始寻找文献

2026/5/16 1:37:32 已向机器人发送请求

18小时前

111 发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierFood-grade lactic acid bacteria and probiotics as a potential protective tool against erythrotoxic dietary xenobiotics