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科研小白
Lv2
150 积分
2023-09-20 加入
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Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate
3天前
已完结
Identifying Sequential Residue Patterns in Bitter and Umami Peptides
15天前
已完结
Screening and molecular dynamics simulation of ACE inhibitory tripeptides derived from milk fermented with Lactobacillus delbrueckii QS306
15天前
已完结
Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup
19天前
已完结
Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup
19天前
已完结
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup
19天前
已完结
Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths
27天前
已完结
Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
27天前
已完结
Characteristics of meat flavoring prepared using hydrolyzed plant protein mix by three different heating processes
27天前
已完结
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
1个月前
已完结
没有进行任何应助
不需要了【积分已退回】
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2个月前
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4个月前
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5个月前
想要已发表的标准格式的文章,这个是手稿,可以替换一下吗?谢谢
7个月前
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