Lv31
390 积分 2023-11-07 加入
Effects of an Akt-activating peptide obtained from walnut protein degradation on the prevention of memory impairment in mice
10天前
已完结
Research Progress on bioactive peptides from animal sources: A comprehensive review
16天前
已完结
Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice
23天前
已完结
Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacillus spp
2个月前
已完结
Comparison of phenolics, flavonoids, and cellular antioxidant activities in ear sections of sweet corn (Zea mays L. saccharata Sturt)
2个月前
已完结
Purification and characterization of an intracellular β‐glucosidase from a new strain of Leuconostoc mesenteroides isolated from cassava
2个月前
已完结
β-Glucosidase activities of lactic acid bacteria: mechanisms, impact on fermented food and human health
2个月前
已完结
Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)
3个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
3个月前
已完结
Research progress on evodiamine, a bioactive alkaloid of Evodiae fructus: Focus on its anti‑cancer activity and bioavailability (Review)
3个月前
已完结
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