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30 积分 2025-02-28 加入
A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22
4小时前
已完结
Quantitative analyses for several nutrients and volatile components during fermentation of soybean by Bacillus subtilis natto
10天前
已完结
Fermentation with Bacillus natto and Bifidobacterium improves the functional, physicochemical properties, and taste qualities of coix seed-natto
10天前
已完结
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