Lv12
40 积分 2025-06-21 加入
Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties
5小时前
待确认
Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis
5小时前
已完结
Production, characterization and bio-functional properties of multi-functional peptides from fermented plant-based foods: A review
5天前
已完结
Ultra trace mercury detection using a DNA aptamer sensor based on the electrochemical transformation of metal-organic frameworks
8天前
已完结
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
1个月前
已完结
Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation
1个月前
已完结
Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics
2个月前
已完结
Peptide-Tools–Web Server for Calculating Physicochemical Properties of Peptides
2个月前
已完结
Gas production in humans ingesting a soybean flour derived from beans naturally low in oligosaccharides
2个月前
已关闭
Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet)
2个月前
已关闭
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