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C&EN2d
Influence of pH, Heat Treatment of Inoculum, and Selenium Oxyanions on Concomitant Selenium Bioremediation and Volatile Fatty Acid Production from Food Waste
Department of Chemical Engineering, School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm SE 100 44, Sweden Department of Microbiology, ...
SciELO4d
Heat-treatment reduces anti-nutritional phytochemicals and maintains protein quality in genetically improved hulled soybean flour
The effect of heat-treatment, 150 ºC for 30 minutes, on hulled and hull-less soybean flour from the cultivar UFVTN 105AP on urease, trypsin inhibitor activity, protein solubility, amino acid profile, ...