Lv1
20 积分 2023-12-07 加入
Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk
5天前
已完结
Microbiological, physicochemical, textural, and rheological properties of fermented soymilk produced with Enterococcus faecium and Lactiplantibacillus plantarum
5天前
已完结
The gut microbiota influences skeletal muscle mass and function in mice
8天前
已完结
Transcriptome Analysis of Differentially Expressed Genes and Molecular Pathways Involved in C2C12 Cells Myogenic Differentiation
8天前
已完结
Food-derived bioactive peptides as momentous food components: Can functional peptides passed through the PI3K/Akt/mTOR pathway and NF-κB pathway to repair and protect the skeletal muscle injury?
8天前
已完结
Skeletal muscle structure, function and pathology
8天前
已完结
Discovery of ActRIIB antagonistic peptides from in vitro-digested chicken breast meat via an integrated Peptidomics and molecular docking approach
14天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
25天前
已完结
Characterization of a novel end product tolerant and thermostable cellulase from Neobacillus sedimentimangrovi UE25
28天前
已完结
Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review
1个月前
已完结
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