Lv11
92 积分 2025-10-13 加入
Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts
1个月前
已完结
Acid hydrolysis of saponin-rich extracts of quinoa, lentil, fenugreek and soybean to yield sapogenin-rich extracts and other bioactive compounds
2个月前
已完结
Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
2个月前
已完结
Unraveling the Autoxidation Mechanisms of Limonene, α-Pinene, and β-Pinene: A Computational Study with Reactivity Prediction Models
2个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
2个月前
已完结
Phospholipase D and lipoxygenase activity of cucumber fruit in response to chilling stress
3个月前
已完结
Unexpected Activities of CYP152 Peroxygenases Toward Non-carboxylic Substrates Reveal Novel Substrate Recognition Mechanism and Catalytic Versatility
4个月前
已完结
Pseudokinases can catalyse peptide cyclization through thioether crosslinking
4个月前
已完结
Evolutionary-scale enzymology enables exploration of a rugged catalytic landscape
4个月前
已完结
Characterization of Myrosinase-Mediated Glucosinolate Degradation Pathways in Lactiplantibacillus plantarum ZUST49
4个月前
已完结
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