Lv11
48 积分 2025-11-02 加入
Nattokinase: A multifunctional food-derived enzyme for thrombophilia management
9小时前
求助中
Process Analysis of Millet Bran Fermentation by Bacillus natto: Dynamic Changes in Enzyme Activities and Bioactive Components
14天前
已完结
Enhancement of γ-Aminobutyric Acid (GABA) Content in Germinated Soybeans through Glutamate and Cold Stress Treatments
1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
2个月前
已完结
Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods
2个月前
已关闭
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
2个月前
已完结
Identification and mechanistic characterization of novel ACE-inhibitory peptides derived from Nattokinase
3个月前
已完结
Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein
3个月前
已完结
Process optimization of co-fermentation natto with Lactobacillus bulgaricus and characteristic analysis
3个月前
已完结
Effect of Bacillus subtilis and Lactobacillus plantarum on solid‐state fermentation of soybean meal
5个月前
已完结
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