Lv11
46 积分 2024-10-15 加入
Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
1小时前
已完结
Process Exploration and Flavor Analysis of Oyster Enzymatic Hydrolysates by Lactiplantibacillus pentosus Fermentation
26天前
已完结
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)
26天前
已完结
Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
1个月前
已完结
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
2个月前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
2个月前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
3个月前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
3个月前
已完结
Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions
3个月前
已完结
Fortification of yogurt with oyster hydrolysate and evaluation of its in vitro digestive characteristics and anti-inflammatory activity
4个月前
已完结
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