Lv51
1258 积分 2025-09-17 加入
Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase
14天前
已完结
New Method To Produce Kokumi Seasoning from Protein Hydrolysates Using Bacterial Enzymes
14天前
已完结
A review of starch‐branching enzymes and their role in amylopectin biosynthesis
1个月前
已完结
Antihypertensive effect of peptide-enriched soy sauce-like seasoning and identification of its angiotensin I-converting enzyme inhibitory substances
2个月前
已完结
Dynamic, Unconstrained Optimization of Secreted Enzyme Production in Fed-Batch Fermentation Using Reinforcement Learning
2个月前
已完结
Towards a Digital Twin: A validated Digital Model of a Pilot Scale Bioreactor producing Green Fluorescent Protein (GFP)
2个月前
已关闭
Effects of Enzymatic Deamidation by Protein-Glutaminase on Structure and Functional Properties of α-Zein
3个月前
已完结
Recent advances in enzyme biotechnology on modifying gelatinized and granular starch
3个月前
已完结
Structural and functional modifications of kudzu starch modified by branching enzyme
3个月前
已完结
Pre-treatment of granular rice starch to enhance branching enzyme catalysis
3个月前
已完结
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