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130 积分 2025-10-31 加入
Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins
50分钟前
待确认
Investigation into the Differential Oxidative Regulatory Mechanisms of Lipids in Fish Oil during Thermal Oxidation in a Mixed System: The Role of Fatty Acid Saturation and Myofibrillar Proteins
1小时前
已完结
Warmed-Over Flavor in High-Protein Ready-to-Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies
1小时前
已完结
Warmed-Over Flavor in High-Protein Ready-to-Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies
1小时前
已完结
Microalgal oils as immune-enhancing agents and specialized pro-resolving mediators (SPMs) sources: Evaluation using a Pseudomonas aeruginosa-Caenorhabditis elegans infection model
2个月前
已完结
Sustainable utilization of proteins from fish processing by-products: Extraction, biological activities and applications
2个月前
已完结
Mechanisms and Functions of Sweet Reception in Oral and Extraoral Organs
2个月前
已完结
Salivary buffering capacity is correlated with umami but not sour taste sensitivity in healthy adult Japanese subjects
2个月前
已完结
A novel strategy based on mouse organoid biosensor for detecting umami substances and their synergistic effect
2个月前
已完结
Different functional roles of T1R subunits in the heteromeric taste receptors
3个月前
已完结
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