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40 积分 2024-06-02 加入
Lactic acid bacteria fermentation–driven protein-based gelation: Mechanisms, structure–function relationships, and food applications
2个月前
已完结
Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)
3个月前
已完结
Study on the antioxidant activity of peptides from soybean meal by fermentation based on the chemical method and AAPH‐induced oxidative stress
3个月前
已完结
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
5个月前
已完结
Identifying keystone species in microbial communities using deep learning
5个月前
已完结
Topologically-crosslinked hydrogels based on γ-cyclodextrins
7个月前
已完结
Fungal volatiles – a survey from edible mushrooms to moulds
7个月前
已完结
Bitterness of Phenylalanine- and Tyrosine-containing Peptides
8个月前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
9个月前
已完结
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