Lv5
1210 积分 2023-10-08 加入
Current food processing methods for obtaining umami peptides from protein-rich foods: A review
1个月前
已完结
Direct sensing of dietary ω-6 linoleic acid through FABP5-mTORC1 signaling
2个月前
已完结
The Advancements and Prospects of Nervonic Acid Production
3个月前
已完结
Comprehensive proteomic analysis of sea cucumbers (Stichopus japonicus) in thermal processing by HPLC-MS/MS
3个月前
已完结
Machine learning for food flavor prediction and regulation: models, data integration, and future perspectives
4个月前
已完结
Simultaneous extraction by acidic and saline solutions and characteristics of the lipids and proteins from large yellow croaker (Pseudosciaena crocea) roes
5个月前
已完结
Thermal degradation of gelatin enhances its ability to bind aroma compounds: Investigation of underlying mechanisms
5个月前
已完结
Structure of nematic tactoids of hard rods
6个月前
已完结
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
7个月前
已完结
Mining for Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate with ACE Inhibitory Activity
7个月前
已完结
皖公网安备34019202002308
