Lv41
560 积分 2026-11-05 加入
Evaluation and characterization of new α-L-rhamnosidase-producing yeast strains
19分钟前
已完结
Evaluation and characterization of new α-L-rhamnosidase-producing yeast strains
21分钟前
已关闭
Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion
49分钟前
已完结
Flavonoid bioconversion in Bifidobacterium pseudocatenulatum B7003: A potential probiotic strain for functional food development
49分钟前
已完结
Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes
49分钟前
待确认
Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products
49分钟前
已完结
Bioaccessibility Evaluation of Soymilk Isoflavones with Biotransformation Processing
49分钟前
已完结
Evaluation of enzymic potential for biotransformation of isoflavone phytoestrogen in soymilk by Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus casei
49分钟前
已完结
Enhancedin vitroandin vivoantioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different β-glucosidase-producing fungi
49分钟前
已完结
β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk
49分钟前
已完结
皖公网安备34019202002308
