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50 积分 2024-07-24 加入
Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
20天前
已完结
Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts
22天前
已完结
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
22天前
已完结
Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation
28天前
已完结
Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis
1个月前
已完结
Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation
2个月前
已完结
Combination of fermentation and enzymolysis enhances bioactive components and function of de‐oiled rice bran
2个月前
已完结
Probiotic–Enzyme Synergy Regulates Fermentation of Distiller’s Grains by Modifying Microbiome Structures and Symbiotic Relationships
2个月前
已完结
Structural properties and adsorption capacities of Mesona chinensis Benth residues dietary fiber prepared by cellulase treatment assisted by Aspergillus niger or Trichoderma reesei
2个月前
已完结
Regulation of the phenolic release and conversion in oats (Avena sativa L.) by co-microbiological fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis
2个月前
已完结
Enhanced therapeutic index of an antimicrobial peptide in mice by increasing safety and activity against multidrug-resistant bacteria
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