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2024-04-12 加入
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Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages
11天前
已完结
Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase
11天前
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Decolorization of porcine hemoglobin hydrolysates: The role of peptide characteristics and pH values
11天前
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Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review
1个月前
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Molecular and Sensory Characterization of γ-Glutamyl Peptides as Key Contributors to the Kokumi Taste of Edible Beans (Phaseolus vulgaris L.)
1个月前
已完结
Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus)
1个月前
已完结
Metabolic support of tumour-infiltrating regulatory T cells by lactic acid
1个月前
已完结
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