Lv6
2370 积分 2024-11-01 加入
Optimization of Fermentation Process of Zanthoxylum bungeanum Seeds and Evaluation of Acute Toxicity of Protein Extract in Mice
19小时前
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Exploring community succession and metabolic changes in corn gluten meal-bran mixed wastes during fermentation
1天前
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Structural properties and antioxidant activities of soybean protein hydrolysates produced by Lactobacillus delbrueckii subsp. bulgaricus cell envelope proteinase
1天前
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Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
1天前
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Enhanced functional and antioxidant properties of rice bran protein through solid-state fermentation
1天前
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Effect of Fermentation on In Vitro Protein Digestibility, Physicochemical Properties, and In Vivo Antioxidant Capacity of Hempseed (Cannabis sativa sb. sativa) Added Kombucha
1天前
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Upcycling of brewers’ spent grains via solid-state fermentation for the production of protein hydrolysates with antioxidant and techno-functional properties
1天前
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Optimization of Fermentation Process of Wheat Germ Protein by Aspergillus niger and Analysis of Antioxidant Activity of Peptide
1天前
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Structural characterization, rheological properties and bioactivities of polysaccharides from Rosa roxburghii Tratt fruit extracted by different methods
1天前
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Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage
1天前
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