Lv1
60 积分 2024-11-16 加入
Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion
2天前
已完结
Effects of Lactiplantibacillus plantarum and Bacillus subtilis fermentation on the constituents of ground or extruded corn bran
2个月前
已完结
Bioactive components and anti-photoaging activity of Aspergillus oryzae fermented rice bran extract
2个月前
已完结
Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus
3个月前
已完结
Antioxidant content following fermentation of lemongrass for herbal beverage development
3个月前
已完结
Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara
3个月前
已完结
Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food
3个月前
已完结
Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment
3个月前
已关闭
Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties
5个月前
已完结
Protein from rapeseed for food applications: Extraction, sensory quality, functional and nutritional properties
5个月前
已完结
皖公网安备34019202002308
