Lv31
218 积分 2024-12-10 加入
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
8小时前
已完结
Comparative investigation of aroma characteristics of six chrysanthemum species based on sensory evaluation and multivariate statistical analysis to provide a strategy for the cultivation of sweet-scented chrysanthemums
18天前
已完结
Optimized steam explosion treatment of tobacco stems for enhanced extraction of solanesol and nicotine
2个月前
已关闭
Chemical composition and antioxidant activity of Polygonatum kingianum processed by the traditional method of “Nine Cycles of Steaming and Sun-Drying”
3个月前
已完结
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
3个月前
已完结
Enhancement of ketocarotenoid production using the heterologous orange protein from Ipomoea batatas in indigenous microalga Ettlia sp
3个月前
已完结
Characterization of cassava ORANGE proteins and their capability to increase provitamin A carotenoids accumulation
3个月前
已完结
Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification
3个月前
已完结
Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents
4个月前
已完结
A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal
4个月前
已完结
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