Lv3
242 积分 2023-10-11 加入
The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat
6个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
6个月前
已完结
Peptide and amino acid glycation: new insights into the Maillard reaction
6个月前
已完结
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
7个月前
已完结
Sacha inchi oil addition to hen diets and the effects on egg yolk flavor based on multiomics and flavoromics analysis
8个月前
已完结
TastePeptides-Meta: A One-Stop Platform for Taste Peptides and Their Structural Derivatives, Including Taste Properties, Interactions, and Prediction Models
9个月前
已完结
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