Lv11
10 积分 2024-01-04 加入
Dynamic changes on sensory property, nutritional quality and metabolic profiles of green kernel black beans during Eurotium cristatum-based solid-state fermentation
18小时前
待确认
Production of value-added peptides from soybean meal during natural solid-state fermentation: Metabolites and bacterial communities
18小时前
已完结
Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense
18小时前
已完结
Hydrolytic rancidity and its association with phenolics in rice bran
5个月前
已完结
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
6个月前
已完结
Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber
6个月前
已完结
Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara
6个月前
已完结
Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality
6个月前
已完结
Improvement of nutritional value, bioactivity and volatile constituents of quinoa seeds by fermentation with Lactobacillus casei
6个月前
已完结
Effects of germination on physio-biochemical metabolism and phenolic acids of soybean seeds
7个月前
已完结
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