Lv13
30 积分 2025-06-21 加入
Gas production in humans ingesting a soybean flour derived from beans naturally low in oligosaccharides
1小时前
求助中
Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet)
1小时前
求助中
Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations
23小时前
已完结
Effects of Lactobacillus fermentation on the composition, existing forms, digestive characteristics, and antioxidant activity of polyphenols in three kinds of bean milk
1天前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
1天前
已完结
Fermentation of soymilk by strains with high conversion ability to soy isoflavones: Strain screening, flavor characteristics, antioxidant properties, and in vitro digestion
1天前
已完结
Characteristics of surface layer protein from Lactobacillus kefiri HBA20 and the role in mediating interactions with Saccharomyces cerevisiae Y8
15天前
已完结
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw
19天前
已完结
Peptide-Tools–Web Server for Calculating Physicochemical Properties of Peptides
19天前
已完结
Mechanism of the reduced allergenicity of shrimp (Macrobrachium nipponense) by combined thermal/pressure processing: Insight into variations in protein structure, gastrointestinal digestion and immunodominant linear epitopes
27天前
已完结
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