Lv11
58 积分 2025-11-02 加入
Progress in separation and purification of nattokinase and its enzyme activity determination
1小时前
待确认
Improvement of the acid resistance, catalytic efficiency, and thermostability of nattokinase by multisite‐directed mutagenesis
1个月前
已完结
Nattokinase: A multifunctional food-derived enzyme for thrombophilia management
1个月前
已关闭
Process Analysis of Millet Bran Fermentation by Bacillus natto: Dynamic Changes in Enzyme Activities and Bioactive Components
2个月前
已完结
Enhancement of γ-Aminobutyric Acid (GABA) Content in Germinated Soybeans through Glutamate and Cold Stress Treatments
3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
3个月前
已完结
Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods
3个月前
已关闭
Improving natto quality through Co-fermentation of functionally complementary Bacillus and Lactiplantibacillus species
4个月前
已完结
Identification and mechanistic characterization of novel ACE-inhibitory peptides derived from Nattokinase
4个月前
已完结
Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein
4个月前
已完结
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