Lv3
350 积分 2024-08-15 加入
Integration of Molecular Docking Analysis and Molecular Dynamics Simulations for Studying Food Proteins and Bioactive Peptides
7天前
已完结
Identification and Taste Characteristics of Six Novel Umami Peptides from Mytilus coruscus and Their Interaction with the T1R1/T1R3 Receptor
7天前
已完结
Açaí residue extract as a natural antioxidant to enhance the shelf-life of beef patties
13天前
已关闭
Flavor formation based on lipid in meat and meat products: A review
13天前
已完结
Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification
1个月前
已完结
Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage
1个月前
已完结
Non-Enzymatic Glycosylation and Deglycating Enzymes
2个月前
已关闭
Process improvement of prot CT2 collagenolytic protease production by Bacillus halotolerans with its application in beef tenderization
2个月前
已关闭
Protease activities of extracts from kiwi of various colors and their use as a tenderizer in cured pork loins
2个月前
已完结
Ethanol effect on the structure of beta-lactoglobulin B and its ligand binding
2个月前
已完结
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