Lv4
514 积分 2025-07-22 加入
Insight into the correlation between microbial diversity and flavor profiles of traditional dry-cured duck from the metabolomic perspective
2个月前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
2个月前
已完结
HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
2个月前
已完结
Effects of pre-heating defatted soybean slurry on flavor and functionality of soy protein isolate
2个月前
已完结
Improved physicochemical and functional properties of dietary fiber from Rosa roxburghii pomace fermented by Bacillus natto
2个月前
已完结
Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal
3个月前
已完结
Characterization and stability of soybean meal peptide-zinc chelate prepared by solid state fermentation with Aspergillus oryzae
3个月前
已完结
Enzymatic hydrolysis processing of soybean meal altered its structure and in vitro protein digestive dynamics in pigs
3个月前
已完结
pH shifting treatment of ultrasonically extracted soybean meal protein isolate: Effect on functional, structural, morphological and thermal properties
3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
3个月前
已完结
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