Lv11
80 积分 2025-10-13 加入
The distributions of aflatoxin B1 and zearalenone in the processed products of maize germs during cold pressed process and solvent extracted process
16天前
已完结
Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles
20天前
已完结
Optimization of Thermal-Alkaline Treatment Combined with Solid-State Fermentation for Enhanced Production of Bioactive Protein Hydrolysates from Corn Germ Meal
1个月前
已完结
Study on the quality of soybean proteins fermented by Bacillus subtilis BSNK-5: Insights into nutritional, functional, safety, and flavor properties
1个月前
已完结
Positive improvement of nutritional profile and safety of maize processing by-products: Effects of Bacillus subtilis fermentation treatment
1个月前
已完结
Enhanced nattokinase production by Bacillus subtilis from glycerol and okara: optimization of culture medium via response surface methodology
1个月前
已完结
Effects and mechanisms of co-fermentation of sodium sulfite with Bacillus strains on the protein quality of corn gluten meal
4个月前
已完结
Harnessing filamentous fungi and fungal-bacterial co-culture for biological treatment and valorization of hydrothermal liquefaction aqueous phase from corn stover
4个月前
已完结
Fermentation of NaHCO3-treated corn germ meal by Bacillus velezensis CL-4 promotes lignocellulose degradation and nutrient utilization
5个月前
已完结
Flavor improvement of fermented soybean foods by co-fermentation with Bacillus velezensis and Lactiplantibacillus plantarum
5个月前
已完结
皖公网安备34019202002308
