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1.
Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread.
Food Res Int
; 182: 114179, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38519191
2.
Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast.
Appl Microbiol Biotechnol
; 97(20): 8913-21, 2013 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-23917636
3.
Assessment of endogenous antioxidative compounds and antioxidant activities of lager beers.
J Sci Food Agric
; 93(4): 910-7, 2013 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-22886423
4.
Effect of Alkali on the Microbial Community and Aroma Profile of Chinese Steamed Bread Prepared with Chinese Traditional Starter.
Foods
; 12(3)2023 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36766145
5.
Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce.
Food Chem
; 240: 885-892, 2018 Feb 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-28946355
6.
Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor.
J Agric Food Chem
; 64(23): 4725-34, 2016 Jun 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-27181598
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