Lv21
148 积分 2025-09-04 加入
Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages
21天前
已完结
Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages
21天前
已完结
Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage
21天前
已完结
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
21天前
已完结
Enhanced Erinacine A Production by Hericium erinaceus Using Solid-State Cultivation
3个月前
已完结
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread
4个月前
已完结
Integration of ultrasound and microwave pretreatments with solid-state fermentation enhances the release of sugars, organic acids, and phenolic compounds in wheat bran
4个月前
已完结
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