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Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria
11小时前
待确认
Assembly behavior, structural characterization and rheological properties of legume proteins based amyloid fibrils
2天前
已完结
Optimization of high hy-drostatic pressure treatments on soybean protein isolate to improveits functionality and evaluation of its application in yogurt
5天前
已完结
Application of the solid-state fermentation process and its variations in PHA production: a review. Arch Microbiol
13天前
已完结
Probiotic Yogurt Fortified with Chickpea Flour: Physico-Chemical Properties and Probiotic Survival during Storage and Simulated Gastrointestinal Transit
13天前
已完结
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