Lv32
338 积分 2025-09-17 加入
In silico enzymatic hydrolysis of soy sauce cake glycinin G4 to reveal the bioactive peptides as potential food ingredients
14天前
已完结
The effect of enzymatic deamidation on the solubility and emulsifying properties of walnut protein isolate
24天前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
24天前
已完结
Improving protein utilization and fermentation quality of soy sauce by adding protease
24天前
已完结
Effects of heat treatment on protein molecular structure and in vitro digestion in whole soybeans with different moisture content
24天前
已完结
Operative utility of salt-stable proteases of halophilic and halotolerant bacteria in the biotechnology sector
24天前
已完结
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
24天前
已完结
Production, characteristics, and biotechnological applications of microbial xylanases
1个月前
已完结
Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis
1个月前
已完结
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