Kemin Mao

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety

Physicochemical Properties and in vitro Digestibility of Myofibrillar Proteins From the Scallop Mantle (Patinopecten yessoensis) Based on Ultrahigh Pressure Treatment

Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice