Lv11
38 积分 2024-09-20 加入
Recent advances in the modification of soy proteinase: Enzyme types, structural and functional characteristics, and applications in foods
10小时前
已完结
Quality Characteristics of Shio Koji according to the Type of Salt used in Shio Koji Manufacturing
4个月前
已关闭
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
5个月前
已完结
Effects of microbial succession on the dynamics of flavor metabolites and physicochemical properties during soy sauce koji making
6个月前
已完结
Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce
6个月前
已完结
Research progress on conjugated linoleic acid bio-conversion in Bifidobacterium
8个月前
已完结
Development of a whey-based beverage with enhanced levels of conjugated linoleic acid (CLA) as facilitated by endogenous walnut lipase
8个月前
已完结
Postbiotics Prepared Using Lactobacillus reuteri Ameliorates Ethanol‐Induced Liver Injury by Regulating the FXR/SHP/SREBP‐1c Axis
8个月前
已完结
Measuring Conjugated Linoleic Acid (CLA) Production by Bifidobacteria
8个月前
已完结
Identification of a Novel Strain Lactobacillus Reuteri and Anti-Obesity Effect through Metabolite Indole-3-Carboxaldehyde in Diet-Induced Obese Mice
8个月前
已完结
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