Lv1
30 积分 2023-12-15 加入
Identification of umami peptides and mechanism of the interaction with umami receptors T1R1/T1R3 in pigeon meat
5个月前
已关闭
Revealing AMP mechanisms of action through resistance evolution and quantitative proteomics
5个月前
已完结
Unnatural amino acids: promising implications for the development of new antimicrobial peptides
6个月前
已完结
A Review of Antimicrobial Peptides: Its Function, Mode of Action and Therapeutic Potential
6个月前
已完结
Changes in stability and volatile flavor compounds of self-emulsifying chicken soup formed during the stewing process
7个月前
已完结
Changes in lipids and aroma compounds in intramuscular fat from Hu sheep
7个月前
已完结
Characterizing key aroma‐active compounds of stewed mutton using gas chromatography‐olfactometry‐mass spectrometry coupled with odour activity value
7个月前
已完结
Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
7个月前
已完结
A comprehensive evaluation of lipid profiles and nutritional quality in different animal source muscle tissues
7个月前
已完结
Effect of stewing time on fatty acid composition, textural properties and microstructure of porcine subcutaneous fat from various anatomical locations
7个月前
已完结
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