Lv14
40 积分 2024-03-20 加入
Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum
1小时前
已完结
Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)
19小时前
已完结
Enzymatic Cleavage of Diferuloyl Cross-Links in Corn Bran Arabinoxylan by Two Bacterial Feruloyl Esterases
22小时前
已完结
Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein
2天前
已完结
Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity
7天前
已完结
Enzymatic Mechanism of a β-Glucosidase from Lactiplantibacillus plantarum Dy-1 with Potential Applications in the Release of Bound Phenolics in Fermentation Barley
7天前
已完结
Effect of milling on in vitro Digestion-Induced release and bioaccessibility of active compounds in rice
10天前
已完结
Effect of In Vitro Digestion on Phytochemical Profiles and Cellular Antioxidant Activity of Whole Grains
14天前
已完结
Comparative study of solid-state fermentation with different microbial strains on the bioactive compounds and microstructure of brown rice
18天前
已完结
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