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10 积分 2024-10-30 加入
Effects of fermentation with Bacillus natto on the allergenicity of peanut
17小时前
已完结
Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment
17小时前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
1个月前
已完结
A potential of brown rice polish as a substrate for the lactic acid and bioactive compounds production by the lactic acid bacteria newly isolated from cereal-based fermented products
1个月前
已完结
Degradation of major allergens and allergenicity reduction of soybean meal through solid-state fermentation with microorganisms
1个月前
已完结
Virgibacillus halodenitrificans MSK-10P, a Potential Protease-producing Starter Culture for Fermented Shrimp Paste (kapi) Production
1个月前
已完结
Identification of proteolytic bacteria from Yunnan fermented foods and their use to reduce the allergenicity of β-lactoglobulin
1个月前
已完结
Effect of lactic acid bacteria fermentation on cow milk allergenicity and antigenicity: A review
1个月前
已完结
New developments and applications of handheld Raman, mid-infrared, and near-infrared spectrometers
3个月前
已完结
Infrared detectors: an overview
3个月前
已完结
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