Lv21
120 积分 2024-08-23 加入
Innovative insights into the enzymatic hydrolysis of salmon milt: Structural and functional analysis influenced by protease type and enzymolysis time
9小时前
已关闭
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
Improving flavor quality in bighead carp (Aristichthys nobilis) fillets during chilled storage with chitosan-EGCG coating: Insights into its underlying regulatory mechanisms
1个月前
已完结
Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics
1个月前
已完结
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases
1个月前
已完结
Oil extraction and methyl esterification of fatty acids obtained from skipjack tuna by-products: antimicrobial property and preservative capability on pork sausage
1个月前
已完结
Enhanced dielectric and electrical performance of poly(vinyl alcohol) (PVA)-potassium sodium niobate (KNN)- polyvinylpyrrolidone (PVP) composite films
2个月前
已完结
Modulation of bitter taste receptors by yeast extracts
4个月前
已完结
Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism
4个月前
已完结
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases
4个月前
已完结
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