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40 积分 2024-08-18 加入
鲊鱼中植物乳杆菌和胶红酵母在鱼汁模拟体系中的生长动力学及蛋白质利用情况的研究
1个月前
已完结
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
3个月前
已完结
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
3个月前
已完结
Virtual screening and characterization an umami/umami-enhancing peptide from chickpea
3个月前
已完结
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
4个月前
已完结
Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics
5个月前
已完结
Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics
5个月前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
5个月前
已完结
Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
6个月前
已完结
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