Lv11
88 积分 2025-02-10 加入
Chickpea (Cicer arietinum L.) Lectin Exhibit Inhibition of ACE-I, α-amylase and α-glucosidase Activity
3天前
已完结
Deep sequencing analysis of transcriptomes in Aspergillus oryzae in response to salinity stress
5个月前
已完结
Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility
5个月前
已完结
Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno-functionalities, and food applications
5个月前
已完结
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
6个月前
已完结
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
6个月前
已完结
皖公网安备34019202002308
