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8 积分 2026-04-13 加入
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
2天前
已完结
Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
2天前
已完结
Effect of Protein Content and Denaturation on the Extractability and Stability of Isoflavones in Different Soy Systems
2天前
已完结
Functional differentiation of Sojae semen Praeparatum: A multi-omics analysis of the effects of Artemisia annua and Mori folium on composition, microorganisms, and functional characteristics
1个月前
已完结
Influence of microorganisms on flavor substances and functional components of sojae semen praeparatum during fermentation: A study integrating comparative metabolomics and high-throughput sequencing
1个月前
已完结
Network Pharmacology‐Based Screening and HPLC Quantification of Antioxidant Compounds in Sojae Semen Praeparatum
1个月前
已完结
Untargeted metabolomics combined with bioassay reveals changes in metabolic profiles and critical bioactive compounds during the fermentation process of sojae semen praeparatum
1个月前
已完结
Functional differentiation of Sojae semen Praeparatum: A multi-omics analysis of the effects of Artemisia annua and Mori folium on composition, microorganisms, and functional characteristics
1个月前
已完结
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