Lv11
40 积分 2026-04-24 加入
Physicochemical, functional and antioxidant properties of mung bean protein enzymatic hydrolysates
5小时前
待确认
Effect of High-Pressure Treatment on Catalytic and Physicochemical Properties of Pepsin
30天前
已完结
Double Wall Material Using Pectin and Hylon VII Starch to Protect Lacticaseibacillus rhamnosus GG During Storage and Simulated Gastrointestinal Conditions
1个月前
已完结
Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)
1个月前
已完结
Taste–smell interactions are tastant and odorant dependent
1个月前
已完结
Dried-Bonito Aroma Components Enhance Salivary Hemodynamic Responses to Broth Tastes Detected by Near-Infrared Spectroscopy
3个月前
已完结
Taste buds as peripheral chemosensory processors
4个月前
已完结
Processing of affective pictures modulates right-hemispheric gamma band EEG activity
4个月前
已完结
Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut
4个月前
已完结
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