Lv52
950 积分 2023-10-08 加入
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
9小时前
已完结
Mining for Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate with ACE Inhibitory Activity
12天前
已完结
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
1个月前
已完结
Parallel metabolomics and lipidomics enables the comprehensive study of mouse brain regional metabolite and lipid patterns
1个月前
已关闭
Microplastics in canned, salt-dried, and instant sea cucumbers sold for human consumption
3个月前
已完结
Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method
3个月前
已完结
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS
3个月前
已完结
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
7个月前
已完结
Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations
8个月前
已完结
Regulation mechanisms of sea cucumber peptides against scopolamine-induced memory disorder and novel memory-improving peptides identification
8个月前
已完结
皖公网安备34019202002308
