Lv43
420 积分 2024-04-15 加入
Metabolomic and Transcriptomic Analyses of Nutritional Quality Differences and Underlying Molecular Mechanisms in Soybeans with Different Coat Colors
4天前
已完结
Antioxidant activity, total phenolic, and aflatoxin contamination in tempehmade from assorted soybeans (Glycine max L Merill)
9天前
已完结
Structural characteristics, chemical compositions and antioxidant activity of melanoidins during the traditional brewing of Monascus vinegar
14天前
已完结
A review on health benefits and processing of tempeh with outlines on its functional microbes
1个月前
已完结
Characterization and comparative study of flavor profiles of soy, pea, mung bean, chickpea, faba bean, and peanut proteins using GC‐E‐nose, HS‐SPME‐GC‐MS, and HS‐GC‐IMS
1个月前
已完结
Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes
3个月前
已完结
A review on health benefits and processing of tempeh with outlines on its functional microbes
5个月前
已关闭
Characteristic flavor compounds in soy protein isolate and their correlation with sensory attributes
6个月前
已完结
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