Lv1
80 积分 2023-09-27 加入
Integrating hypoxanthine and K value for reliable and rapid freshness assessment in marine fish
18天前
已完结
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
4个月前
已关闭
Improvement of the Bitter Taste of Amino Acids through the Transpeptidation Reaction of Bacterial γ-Glutamyltranspeptidase
4个月前
已关闭
Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
4个月前
已完结
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS
4个月前
已完结
Hochdurchsatzquantifizierung von Glutamyl‐Dipeptiden zur Vorhersage des reifungsabhängigen Kokumi‐Geschmacks in Käse
4个月前
已完结
γ-Glutamylcysteine synthetase and γ-glutamyl transferase as differential enzymatic sources of γ-glutamylpeptides in mice
4个月前
已完结
γ-Glutamylcysteine synthetase and γ-glutamyl transferase as differential enzymatic sources of γ-glutamylpeptides in mice
5个月前
已完结
Study on the interactions between the screened polyphenols and Penaeus vannamei myosin after freezing treatment
6个月前
已完结
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