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58 积分 2025-11-02 加入
The Aromatic Footprint of Lactiplantibacillus plantarum: Volatilome Intraspecific Diversity and Variability Across Food Matrices
17天前
已完结
Key flavor compounds in cheese fermented with infant-qualified probiotics: comparison of single strain and multi strain culture
24天前
已完结
Progress in separation and purification of nattokinase and its enzyme activity determination
1个月前
已完结
Improvement of the acid resistance, catalytic efficiency, and thermostability of nattokinase by multisite‐directed mutagenesis
2个月前
已完结
Nattokinase: A multifunctional food-derived enzyme for thrombophilia management
3个月前
已关闭
Process Analysis of Millet Bran Fermentation by Bacillus natto: Dynamic Changes in Enzyme Activities and Bioactive Components
3个月前
已完结
Enhancement of γ-Aminobutyric Acid (GABA) Content in Germinated Soybeans through Glutamate and Cold Stress Treatments
4个月前
已完结
Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
5个月前
已完结
Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods
5个月前
已关闭
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
5个月前
已完结
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