Lv11
24 积分 2024-05-04 加入
Oilseed meals into foods: an approach for the valorization of oilseed by-products
1小时前
待确认
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
1个月前
已完结
Identification, Characterization, and Mechanism of the Ene Reductase KlebER3 from Klebsiella sp. O852 for the Production of Dihydrocarvone
2个月前
已完结
A de novo-originated gene drives rose scent diversification
2个月前
已完结
Isolation, characterization, whole genome sequencing, and application of cellulase-producing yeast from traditional fermented foods for wheat bran modification
2个月前
已完结
Effects of Lactobacillus fermentation on the composition, existing forms, digestive characteristics, and antioxidant activity of polyphenols in three kinds of bean milk
2个月前
已完结
Integrative genomics reveals Pichia kluyveri's potential for enhanced flavor compounds production during alcoholic fermentation
2个月前
已完结
Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup
3个月前
已完结
Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food
4个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
4个月前
已完结
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