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18 积分 2024-05-04 加入
Effects of branched‐chain amino acid addition on chemical constituents in lychee wine fermented with Saccharomyces cerevisiae
3小时前
待确认
Aroma generation of fermented fruit wines: potential enhancement strategies via fermentation and aging process
1天前
已完结
Production and purification of 2‐phenylethanol by Saccharomyces cerevisiae using tobacco waste extract as a substrate
16天前
已完结
Screening, Identification, and Application of Bacillus velezensis NWPZ-8 Probiotics to Aflatoxin Detoxification in Peanut Meal
18天前
已完结
From Molecule Identification to Sensory Prediction: Approaches, Applications, and Perspectives of Sensomics and Flavoromics in Volatile Flavor Compound Research
23天前
已完结
Antioxidant and Free Radical Scavenging Potential of Peanut Meal Hydrolysate Prepared Using Bacillus Subtilis Fermentation
1个月前
已完结
Peanut meal as plywood adhesives: preparation and characterization
1个月前
已完结
Oilseed meals into foods: an approach for the valorization of oilseed by-products
1个月前
已完结
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
2个月前
已完结
Identification, Characterization, and Mechanism of the Ene Reductase KlebER3 from Klebsiella sp. O852 for the Production of Dihydrocarvone
3个月前
已完结
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