Lv3
320 积分 2025-10-26 加入
Nutritional quality attributes, functional and sensory properties of biscuits produced from Quinoa (Chenopodium quinoa wild) and hemp (Cannabis sativa L) seed composite flour
1个月前
已完结
Development of β-carotene microcapsules based on collagen peptides: Improving bioaccessibility and application in functional biscuits
1个月前
已完结
Production of Free Amino Acid and Short Peptide Fertilizer from Rapeseed Meal Fermentation Using Bacillus flexus NJNPD41 for Promoting Plant Growth
1个月前
已完结
Synergistic fermentation of cottonseed meal using Lactobacillus mucosae LLK-XR1 and acid protease: Sustainable production of cottonseed peptides and depletion of free gossypol
1个月前
已完结
Storage life prediction and quality discrimination of instant green tea: Integrating computer vision, electronic nose, and electronic tongue
3个月前
已完结
Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology
4个月前
已完结
Process optimization for spray dried Aegle marmelos fruit nanomucilage: Characterization, functional properties, and in vitro antibiofilm activity against food pathogenic microorganisms
4个月前
已完结
Process optimization for spray dried Aegle marmelos fruit nanomucilage: Characterization, functional properties, and in vitro antibiofilm activity against food pathogenic microorganisms
4个月前
已关闭
Highly efficient and sustainable bioconversion of cottonseed meal to high-value products through solid-state fermentation by protease-enhanced Streptomyces sp. SCUT-3
4个月前
已完结
Highly efficient and sustainable bioconversion of cottonseed meal to high-value products through solid-state fermentation by protease-enhanced Streptomyces sp. SCUT-3
4个月前
已完结
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