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56 积分 2024-12-08 加入
Effects of eugenol on protease activity and structural characteristics of Saccharomyces cerevisiae and its hydrolysis mechanism
13小时前
已完结
An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases
14小时前
已完结
Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity
20天前
已完结
Optimization of medium and process parameters for the production of inulinase from a newly isolated Kluyveromyces marxianus YS-1
1个月前
已完结
Limited-time fermentation of casein by Lactobacillus reuteri DSM 17938: Characterization of structure, function, and applications in high internal phase emulsions
3个月前
已完结
Extraction, purification and characterization of a novel potential Kunitz-type trypsin inhibitor (protein) from stem extract of Tinospora cordifolia (Willd.) Miers
3个月前
已完结
Integrated DFT-guided modeling and multi-objective optimization of extractive fermentation for protease production
3个月前
已完结
Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties
3个月前
已完结
The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage
3个月前
已完结
Acetobacter sp. improves the undesirable odors of fermented noni (Morinda citrifolia L.) juice
5个月前
已完结
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