Lv4
614 积分 2025-07-22 加入
Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process
5小时前
待确认
Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases
3个月前
已完结
Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy
3个月前
已完结
Improvement of soybean meal quality by one-step fermentation with mixed-culture based on protease activity
3个月前
已完结
Effect of microbial fermentation on the quality of soybean meal
3个月前
已完结
The influence of different physical pretreatments on the enzymatic hydrolysis effect and flavor characteristics of high-temperature soybean meal
3个月前
已完结
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus niger
3个月前
已完结
Quality improvement of soybean meal by simultaneous microbial fermentation and enzymolysis and untargeted metabolomic analysis of its metabolites
4个月前
已完结
Bioconversion of soybean meal into gut microbiota-targeting polysaccharides via fermentation by Bacillus subtilis
4个月前
已完结
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