Lv3
324 积分 2024-06-04 加入
Understanding the molecular mechanism of umami recognition by T1R1-T1R3 using molecular dynamics simulations
19天前
已完结
Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei
20天前
已完结
Novel Umami Ingredients: Umami Peptides and Their Taste
20天前
已完结
Are foods naturally rich in glutamic acid an alternative to sodium reduction?
20天前
已完结
Biomass-derived nanoparticles reinforced chitosan films: as high barrier active packaging for extending the shelf life of highly perishable food
26天前
已完结
Biomass-derived nanoparticles reinforced chitosan films: as high barrier active packaging for extending the shelf life of highly perishable food
26天前
已完结
Size effect of carnauba wax nanoparticles on water vapor and oxygen barrier properties of starch-based film
26天前
已完结
Advanced nanocellulose-based gas barrier materials: Present status and prospects
26天前
已完结
Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)
28天前
已完结
Novel Umami Ingredients: Umami Peptides and Their Taste
28天前
已完结
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