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66 积分 2023-12-12 加入
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
1天前
已完结
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
1天前
已完结
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: correlation analysis of physicochemical properties of rice flour and quality of rice noodles
1天前
求助中
Exploring the Effects of Fermentation Time and the Addition of Paraprobiotic Strain K-1 on the Physicochemical, Chemical, and Antioxidant Properties of Black and Green Tea Kombuchas Sweetened with Different Sugars
1天前
已完结
Solid‐state fermentation of corn wet distiller grains and wheat bran with Trichoderma reesei and Candida utilis for improving feed value
1天前
已完结
Insight into the conformational changes and allergenic reactivity of coarse wheat bran induced by ozone treatment
1天前
已完结
Physicochemical and functional properties of coconut ( Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution
24天前
已完结
Características inmunológicas claves en la fisiopatología de la sepsis. Infectio
24天前
已完结
The physicochemical properties, in vitro binding capacities and in vivo hypocholesterolemic activity of soluble dietary fiber extracted from soy hulls
24天前
已完结
Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran
24天前
已完结
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