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50 积分 2024-12-12 加入
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
1个月前
已完结
Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
1个月前
已完结
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
1个月前
已完结
Multidisciplinary insights for salt reduction and flavor enhancement in foods: integrating strategies via molecular design, taste signal transduction, and cognitive perception
1个月前
已完结
Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or its Related Compounds
1个月前
已完结
Decoding salty peptides from pea protein: Isolation, characterization, and structure-activity relationship
2个月前
已完结
Discovery of novel saltiness-enhancing peptides from yeast extract and evaluation of their bidirectional saltiness regulation effects
2个月前
已完结
Identification of transmembrane channel–like 4-targeting saltiness–enhancing peptides derived from chicken skin collagen and evaluation of their antioxidant abilities
2个月前
已完结
Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
2个月前
已完结
Fractionation and identification of salty peptides from yeast extract
2个月前
已完结
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