Lv11
38 积分 2025-01-24 加入
An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases
49分钟前
待确认
Oligosaccharide production using β-galactosidase from Lactobacillus bulgaricus and Kluyveromyces lactis in sweetened reconstituted nonfat dry milk
50分钟前
求助中
Molecular mechanisms underlying the beneficial effects of fermented yoghurt prepared by nano-exopolysaccharide-producing Lactiplantibacillus plantarum LCC-605 based on untargeted metabolomic analysis
8个月前
已完结
Exopolysaccharide production by Lactobacillus plantarum T10 is responsible for the probiotic activity in enhancing intestinal barrier function in vitro and in vivo
8个月前
已完结
In-situ quantitative detection of hypochlorous acid in food samples by employing a near-infrared fluorescent probe in association with a portable optical data acquisition system
8个月前
已完结
A near-infrared fluorescent probe for detecting hydrogen sulfide and its applications in monitoring food freshness and bioimaging
8个月前
已完结
Transglutaminase-mediated glycation and crosslinking of β-lactoglobulin: Effect of amino-saccharides on rheological, thermal, and gelling properties
9个月前
已完结
Cross‐linking duration impacts on Hatay cheeses with microbial transglutaminase enzyme
9个月前
已完结
Properties of yoghurt treated with microbial transglutaminase and exopolysaccharides
9个月前
已完结
Effects of γ‐polyglutamic acid on the rheological, microstructural and sensory properties of low‐fat yogurt
10个月前
已完结
皖公网安备34019202002308
