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890 积分 2024-11-06 加入
Recent advances on shrimp paste: key flavor components and biochemical formation pathway, biogenic amine formation, microbial functions, and innovative process strategies
2天前
已完结
Identification of calcium chelating peptides from peanut protein hydrolysate and absorption activity of peptide–calcium complex
18天前
已完结
Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation
1个月前
已完结
Virtual screening of umami peptides during sufu ripening based on machine learning and molecular docking to umami receptor T1R1/T1R3
1个月前
已完结
Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides
1个月前
已完结
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening
1个月前
已完结
Excavation, Identification and Structure-Activity Relationship of Heat-Stable Umami Peptides in the Processing of Wuding Chicken
2个月前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
2个月前
已完结
Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation
2个月前
已完结
Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis
2个月前
已完结
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