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Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds
3个月前
已关闭
The gut core microbial species Bifidobacterium longum: colonization, mechanisms, and health benefits
5个月前
已完结
Bridging dietary polysaccharides and gut microbiome: how to achieve precision modulation for gut health promotion
5个月前
已完结
Evaluation of taste compounds of stewed beef juice
7个月前
已关闭
Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)
7个月前
已完结
Umami compounds enhance the intensity of retronasal sensation of aromas from model chicken soups
7个月前
已完结
Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
7个月前
已完结
Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3
8个月前
已完结
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
8个月前
已完结
Volatiles from the Maillard Reaction of L-Ascorbic Acid and L-Alanine at Different pHs
8个月前
已完结
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