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50 积分 2025-06-21 加入
Texture analysis and physicochemical characteristics of fermented soymilk gel by different lactic acid bacteria
27天前
已完结
Fermentation performance, nutrient composition, and flavor volatiles in soy milk after mixed culture fermentation
27天前
已完结
Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics
2个月前
已完结
Peptide-Tools–Web Server for Calculating Physicochemical Properties of Peptides
2个月前
已完结
Gas production in humans ingesting a soybean flour derived from beans naturally low in oligosaccharides
2个月前
已关闭
Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet)
2个月前
已关闭
Antioxidant activity, total phenolic content and biotransformation of isoflavones during soy lactic‐fermentations
2个月前
已完结
Effects of Lactobacillus fermentation on the composition, existing forms, digestive characteristics, and antioxidant activity of polyphenols in three kinds of bean milk
2个月前
已完结
Advances in the formation mechanism of set-type plant-based yogurt gel: a review
2个月前
已完结
Fermentation of soymilk by strains with high conversion ability to soy isoflavones: Strain screening, flavor characteristics, antioxidant properties, and in vitro digestion
2个月前
已完结
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