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小東
Lv2
200 积分
2023-10-11 加入
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Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays: A Comparative Study
21小时前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
5天前
已完结
Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
2个月前
已完结
Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach
2个月前
已完结
Multiresidue Pesticide Analysis in Tea Using GC–MS/MS to Determine 12 Pesticide Residues (GB 2763-2021)
4个月前
已完结
Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling
4个月前
已完结
Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property
5个月前
已完结
Saltiness Enhancement through the Synergism of Pyroglutamyl Peptides and Organic Acids
5个月前
已完结
Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction
5个月前
已完结
Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate
5个月前
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