Lv3
294 积分 2025-09-12 加入
Enzymatic hydrolysis combined with probiotic lactic acid bacteria fermentation enhances the nutritional value and flavor profile of kombu (Saccharina japonica) slurry
24天前
已完结
Optimization of gamma-aminobutyric acid production using sea tangle extract by lactic acid bacterial fermentation
26天前
已完结
Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods
26天前
已完结
Lactic acid bacteria fermentation improves the physicochemical properties, bioactivity, and metabolic profiles of lychee pulp
28天前
已完结
Effects of γ-aminobutyric acid on freshness and processing properties of eggs during storage
28天前
已完结
γ-Aminobutyric acid delays fruit softening in postharvest kiwifruit by inhibiting starch and cell wall degradation
28天前
已完结
Metabolomics reveals the chemical basis of quality formation in GABA-enriched fermented green tea by lactic acid bacteria
1个月前
已完结
Rice GABA®: Valorization of rice germ through lactic acid bacterial precision fermentation for enhanced GABA production and functional properties
1个月前
已完结
Metabolism, application in the food industry, and enrichment strategies of gamma-aminobutyric acid
1个月前
已完结
GABA and fermented litchi juice enriched with GABA promote the beneficial effects in ameliorating obesity by regulating the gut microbiota in HFD-induced mice
1个月前
已完结
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