Lv3
280 积分 2023-06-02 加入
Optimization of fermentation for γ-aminobutyric acid (GABA) production by yeast Kluyveromyces marxianus C21 in okara (soybean residue)
2小时前
已完结
Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food
2小时前
已完结
Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus
2小时前
已完结
Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms
3小时前
已完结
Impacts of solid-state fermentation on functional properties of pea protein isolate
4小时前
已完结
An emerging biorefinery of mycelial food products from sustainable feedstocks
2个月前
已完结
Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food
2个月前
已完结
Effects of soluble dietary fiber from soybean residue fermented byNeurospora crassaon the intestinal flora in rats
2个月前
已完结
Elucidation of molecular interactions between selected phenylpropanoids and myofibrillar protein: Conformational remodeling and machine learning analysis
2个月前
已完结
Polyphenols Improve the Digestibility of Eel Myofibrillar Protein by Alleviating Oxidation Through Noncovalent Interaction
3个月前
已完结
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