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38 积分 2025-11-02 加入
Identification and mechanistic characterization of novel ACE-inhibitory peptides derived from Nattokinase
14天前
已完结
Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein
15天前
已完结
Process optimization of co-fermentation natto with Lactobacillus bulgaricus and characteristic analysis
22天前
已完结
Effect of Bacillus subtilis and Lactobacillus plantarum on solid‐state fermentation of soybean meal
2个月前
已完结
The expression of β-glucosidase during natto fermentation increased the active isoflavone content
5个月前
已完结
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
5个月前
已完结
Performance of technological and microbiological quality characteristics of germinated rice: a comparative study of cooking techniques
5个月前
已完结
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