Lv3
390 积分 2024-08-30 加入
Purification and Characterization of Proteases from Bacillus amyloliquefaciens Isolated from Traditional Soybean Fermentation Starter
21天前
已完结
Maillard browning kinetics in a liquid model system
1个月前
已完结
Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
1个月前
已完结
Antioxidant potential of edible mushroom ( Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions
2个月前
已完结
Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes
2个月前
已完结
Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS
2个月前
已完结
Application of Identification and Evaluation Techniques for Edible Mushrooms: A Review
2个月前
已完结
Phytochemical Analysis and Antiradical Properties of Sarcodon imbricatus (L.:Fr) Karsten
2个月前
已完结
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