Lv5
1240 积分 2024-10-21 加入
Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters
14天前
已完结
The role of Ca2+-dependent proteases (calpains) in post mortem proteolysis and meat tenderness
14天前
已完结
Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure
15天前
已完结
A micro-biuret method for estimating proteins
15天前
已完结
Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion
27天前
已完结
Discovery of kokumi peptide from yeast extract by LC‐Q‐TOF‐MS/MS and sensomics approach
27天前
已完结
A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine
1个月前
已完结
Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study
2个月前
已完结
Total Solid-Phase Synthesis and Structural Elucidation of Sovateltide
3个月前
已完结
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