Lv52
805 积分 2020-12-15 加入
Lacticaseibacillus rhamnosus KY16 Improves Depression by Promoting Intestinal Secretion of 5-HTP and Altering the Gut Microbiota
2小时前
待确认
Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples
9天前
已关闭
Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate
4个月前
已完结
1-Octen-3-ol Is Formed from Its Glycoside during Processing of Soybean [Glycine max (L.) Merr.] Seeds
4个月前
已完结
An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies
4个月前
已完结
Instrumental and Sensory Characterization of Heat-Induced Odorants in Aseptically Packaged Soy Milk
4个月前
已完结
Soybean variety and storage effects on soymilk flavour and quality
4个月前
已完结
Changes of hexanal content in fermented soymilk: Induced by lactic acid bacterial fermentation and thermal treatment
4个月前
已完结
Soybean processing wastes and their potential in the generation of high value added products
4个月前
已完结
Production of bioactive peptides during soybean fermentation and their potential health benefits
4个月前
已完结
皖公网安备34019202002308
