Lv3
294 积分 2023-11-15 加入
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
2个月前
已完结
Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste
2个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
2个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
2个月前
已完结
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
2个月前
已完结
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
2个月前
已完结
Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review
2个月前
已完结
Saltiness perception mechanism and salt reduction strategies in food
2个月前
已完结
Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia: integrated multiple intelligent sensory and flavor omics analyses
3个月前
已完结
The interaction of Lactiplantibacillus plantarum and Latilatilactobacillus sakei regulated the formation of characteristic quality attributes of low-salt fermented tilapia
3个月前
已完结
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