Lv11
80 积分 2024-11-16 加入
Production, structural and functional properties of dietary fiber from prosomillet bran obtained through Bifidobacterium fermentation
3小时前
已完结
Differential volatile compounds between rice and tartary buckwheat by solid-state fermentation with Monascus purpureus
3小时前
已完结
Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces
2个月前
已完结
Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation
2个月前
已完结
Improving nutritional and sensory properties of rice bran by germination and solid-state fermentation with fungi
3个月前
已完结
Characterization of physicochemical properties, volatile compounds, and microbial diversities of inoculated Qingke bean paste
3个月前
已关闭
Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion
3个月前
已完结
Effects of Lactiplantibacillus plantarum and Bacillus subtilis fermentation on the constituents of ground or extruded corn bran
6个月前
已完结
Bioactive components and anti-photoaging activity of Aspergillus oryzae fermented rice bran extract
6个月前
已完结
Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus
6个月前
已完结
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