A co-fermentation technology based on small peptide production and protein structure modification increases the edible value of corn gluten meal
Article in LWT (April 2024)
The most recent citing publications are shown below. View all 8 publications that cite this research output on Dimensions.
Transcriptomic analysis reveals the resistance mechanism of flavonoids from Sedum aizoon L. to Rhizopus nigricans in postharvest strawberry fruit
Article in Postharvest Biology and Technology (March 2024)
Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang
Article in Journal of Microbiology and Biotechnology (January 2024)