Lv7
3870 积分 2024-10-30 加入
Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications
1个月前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
2个月前
已完结
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
2个月前
已完结
Structural, antioxidant activity, and stability studies of jellyfish collagen peptide–calcium chelates
2个月前
已完结
Identification of Small Peptides of Acidic Collagen Extracts from Silver Carp Skin and Their Therapeutic Relevance
2个月前
已关闭
Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts
2个月前
已完结
Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles
5个月前
已完结
Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus
6个月前
已完结
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate
9个月前
已完结
Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis
11个月前
已完结
皖公网安备34019202002308
