Lv21
140 积分 2024-09-19 加入
Probiotics fermentation improves physicochemical properties, bioactivity, and flavor quality of Malus toringoides fruit juice
8小时前
待确认
Two different types of hydrolases co-degrade ochratoxin A in a highly efficient degradation strain Lysobacter sp. CW239
23天前
已完结
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties
2个月前
已完结
Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan
2个月前
已完结
Preparation and Evaluation of New Glycopeptides Obtained by Proteolysis from Corn Gluten Meal Followed by Transglutaminase-Induced Glycosylation with Glucosamine
4个月前
已完结
Assembly of zein–polyphenol conjugates via carbodiimide method: Evaluation of physicochemical and functional properties
5个月前
已完结
Metaproteomics as a tool to optimize the maize fermentation process
5个月前
已完结
Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
6个月前
已完结
Fermentation Control in Baker's Yeast Production: Mapping Patents
6个月前
已完结
Compositional variability of nutrients and phytochemicals in corn after processing
8个月前
已完结
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