Lv4
408 积分 2025-09-25 加入
Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
2天前
已完结
The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages
13天前
已完结
Theoretical aspects of water-holding in meat
15天前
已完结
Lawrie's Meat Science
26天前
已完结
Metagenomics-based insights into the microbial community composition and quality characteristics development potentiality in traditional dry-cured ham
1个月前
已完结
The screen of the key differential taste substances and its metabolic pathways for different grades of Jinhua hams based on untargeted metabolomics
1个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
1个月前
已完结
Virtual screening and characteristics of novel umami peptides from porcine type I collagen
1个月前
已完结
Identification and Taste Presentation Characteristics of Umami Peptides from Hybrid Pork Duroc × (Gaoligongshan × Saba) Based on Peptidomics, Machine Learning, Molecular Docking, and Molecular Dynamics Simulation
1个月前
已完结
Unraveling novel umami peptides in Hericium erinaceus and its umami mechanism by ion exchange chromatography, peptidomics and molecular dynamics simulations
1个月前
已完结
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