Lv1
38 积分 2025-11-18 加入
Bioconversion of recombinantly produced precursor peptide pqqA into pyrroloquinoline quinone (PQQ) using a cell-free in vitro system
2天前
已完结
Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation
4个月前
已完结
Effects of characteristics of douchi during rapid fermentation and antioxidant activity using different starter cultures
4个月前
已完结
Traditional fermented foods with anti-aging effect: A concentric review
4个月前
已完结
Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
4个月前
已完结
Fermented soybean foods (natto) ameliorate age-related cognitive decline by hippocampal TAAR1-mediated activation of the CaMKII/CREB/BDNF signaling pathway in senescence-accelerated mouse prone 8 (SAMP8)
4个月前
已完结
A 15-year cohort study of self-reported fermented soybean (natto) intake and all-cause mortality in elderly men
4个月前
已完结
Identification of Novel Target DCTPP1 for Colorectal Cancer Therapy with the Natural Small-Molecule Inhibitors Regulating Metabolic Reprogramming
7个月前
已完结
Identification of Novel Target DCTPP1 for Colorectal Cancer Therapy with the Natural Small-Molecule Inhibitors Regulating Metabolic Reprogramming
7个月前
已完结
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