Lv11
28 积分 2024-11-19 加入
Valorizing sardine scales: a circular approach to sustainable collagen for cosmetics and nutrition applications
5小时前
待确认
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review
6小时前
已完结
Transport of a tripeptide, Gly‐Pro‐Hyp, across the porcine intestinal brush‐border membrane
11天前
已完结
Bitterness of fish protein hydrolysate and its debittering prospects
15天前
已完结
Biophysical and in vitro wound healing assessment of collagen peptides processed from fish skin waste
1个月前
已完结
Improving chestnut physicochemical properties through fermentation – Development of chestnut Amazake
3个月前
已关闭
Monascus spp. fermented brown seaweeds extracts enhance bio-functional activities
3个月前
已关闭
Changes in the Contents of Sugars and Organic Acids during the Ripening and Storage of Sufu, a Traditional Oriental Fermented Product of Soybean Cubes
3个月前
已完结
Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean
3个月前
已完结
Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean
4个月前
已完结
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