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68 积分 2025-02-10 加入
Deep sequencing analysis of transcriptomes in Aspergillus oryzae in response to salinity stress
1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
1个月前
已完结
Comprehensive review of chickpea (Cicer arietinum): Nutritional significance, health benefits, techno-functionalities, and food applications
2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
2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
2个月前
已完结
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