Lv4
534 积分 2025-07-22 加入
Effects of pre-heating defatted soybean slurry on flavor and functionality of soy protein isolate
20天前
已完结
Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto
24天前
已完结
Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
1个月前
已完结
Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae
1个月前
已完结
Enzymatic hydrolysis processing of soybean meal altered its structure and in vitro protein digestive dynamics in pigs
1个月前
已完结
pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties
1个月前
已完结
Evaluation of various parameters of calcium-alginate immobilization method for enhanced alkaline protease production by Bacillus licheniformis NCIM-2042 using statistical methods
1个月前
已完结
Poly-γ-glutamic acid-producing Bacillus velezensis fermentation can improve the feed properties of soybean meal
1个月前
已完结
Metabolic profile of Lactobacillus paracasei subsp. paracasei CRL 207 in solid state fermentation using commercial soybean meal
1个月前
已完结
Effects of reaction medium type and concentration on the physicochemical properties and flavors of soybean meal hydrolysate-based Maillard reaction products
1个月前
已完结
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