Lv14
10 积分 2023-04-23 加入
RNA-Seq reveals transcriptomic interactions of Bacillus subtilis natto and Bifidobacterium animalis subsp. lactis in whole soybean solid-state co-fermentation
3小时前
已完结
Fortification of γ-aminobutyric acid and bioactive compounds in Cucurbita moschata by novel two-step fermentation using Bacillus subtilis and Lactobacillus plantarum
7小时前
已完结
Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce
7小时前
已完结
Fermentation of rose residue by Lactiplantibacillus plantarum B7 and Bacillus subtilis natto promotes polyphenol content and beneficial bioactivity
1天前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
1天前
已完结
Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis
1天前
已完结
Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses
9天前
已完结
High pressure-assisted enzymatic hydrolysis potentiates the production of quinoa protein hydrolysates with antioxidant and ACE-inhibitory activities
9天前
已完结
In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
9天前
已完结
Simulated gastrointestinal digestion of walnut protein yields anti-inflammatory peptides
10天前
已完结
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