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Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages
3个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
1年前
已完结
Purification and identification of kokumi-enhancing peptides from chicken protein hydrolysate
1年前
已完结
Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3
1年前
已完结
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