Lv6
2050 积分 2024-11-10 加入
Comparisons of three modifications on structural, rheological and functional properties of soluble dietary fibers from tomato peels
7个月前
已完结
Solid-state fermentation-based enzyme-assisted extraction of eicosapentaenoic acid-rich oil from Nannochloropsis sp
8个月前
已完结
Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp
8个月前
已完结
Enzyme assisted fermentation of potato pulp: An effective way to reduce water holding capacity and improve drying efficiency
8个月前
已完结
New insights into adlay seed bran polysaccharides: Effects of enzyme-assisted Aspergillus niger solid-state fermentation on its structural features, simulated gastrointestinal digestion, and prebiotic activity
8个月前
已完结
Effects of high hydrostatic pressure and superfine grinding treatment on physicochemical/ functional properties of pear pomace and chemical composition of its soluble dietary fibre
8个月前
已完结
Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast
10个月前
已完结
Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
10个月前
已完结
Improving Mannanase Production in Bacillus subtilis for Fibre Hydrolysis during Solid-State Fermentation of Palm Kernel Meal
10个月前
已关闭
Study on the prebiotic effects of insoluble crude and fine fibers of wheat bran after simulated digestion in vitro
10个月前
已完结
皖公网安备34019202002308
