Lv520
1460 积分 2024-11-01 加入
Chemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus
12天前
已完结
Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility
12天前
已完结
Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus)
13天前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
15天前
已完结
Metagenomic insights into protein degradation mechanisms in natural fermentation of cassava leaves
16天前
已完结
Impact of Lactobacillus plantarum fermentation on the structural, physicochemical, emulsification, and digestibility properties of foxtail millet protein
1个月前
已完结
Eurotium cristatum produced β-hydroxy acid metabolite of monacolin K and improved bioactive compound contents as well as functional properties in fermented wheat bran
1个月前
已完结
Transformation effects of Bacillus subtilis BSNK-5 on okara: Insights into its component transformation, structural characteristics, and functional properties
1个月前
已完结
Preparation of novel self-assembled albumin nanoparticles from Camellia seed cake waste for lutein delivery
1个月前
已完结
Antimicrobial, antioxidant, anticancer, and antithrombotic, competency of saponins from the root of Decalepis hamiltonii
1个月前
已完结
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