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50 积分 2025-02-27 加入
Effects of different coating treatments on the flavor compounds of low salt dry cured ham
12小时前
求助中
Isolation and characterization of a protease from the Actinidia arguta fruit for improving meat tenderness
3个月前
已完结
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
5个月前
已完结
Mining anti-hypertensive peptides in animal food through deep learning: a case study of gastrointestinal digestive products of royal jelly
5个月前
已完结
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3
8个月前
已完结
Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l-Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1/T1R3 Activation in STC-1 Cells
9个月前
已完结
Research on the dynamic perception mechanisms of umami peptides within seasoning matrices
9个月前
已完结
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts
9个月前
已完结
Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking
10个月前
已完结
Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham
11个月前
已完结
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