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80 积分 2024-11-25 加入
Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
2个月前
已完结
Microbial fermentation for reduction of antinutritional factors
2个月前
已关闭
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review
2个月前
已完结
Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications
3个月前
已完结
Clinical trial: the effects of a trans‐galactooligosaccharide prebiotic on faecal microbiota and symptoms in irritable bowel syndrome
4个月前
已完结
Impact of Fermentation on Antinutritional Factors and Protein Degradation of Legume Seeds: A Review
5个月前
已完结
The value of dietary plant protein in older people
5个月前
已完结
Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications
5个月前
已完结
Anti-diabetic Effect of Material Fermented Using Rice Bran and Soybean as the Main Ingredient by Bacillus sp
5个月前
已完结
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