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80 积分 2023-12-17 加入
Synthesis, modification and application of fish skin gelatin-based hydrogel as sustainable and versatile bioresource of antidiabetic peptide
5小时前
已完结
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review
2个月前
已完结
Clam peptides: Preparation, flavor properties, health benefits, and safety risks
3个月前
已关闭
Glycosylation of Oyster peptides by COS ameliorates zinc deficiency-induced syndromes: intestinal inflammation and imbalance of gut microbiota in vivo
3个月前
已完结
Evaluation of oyster peptide-chitosan oligosaccharide-iron complex (OPCFe) complex as a novel approach for iron supplementation: Effects on oxidative stress, inflammation, and gut microbiota in vivo
3个月前
已关闭
Physicochemical, biological properties, and flavour profile of Rosa roxburghii Tratt, Pyracantha fortuneana, and Rosa laevigata Michx fruits: A comprehensive review
3个月前
已完结
Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review
3个月前
已完结
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis
4个月前
已完结
A comparative study on the taste quality of Mytilus coruscus under different shucking treatments
8个月前
已完结
Molecular structural modification of myofibrillar protein from oyster (Crassostrea gigas) with oligosaccharides for improving its gel properties
8个月前
已完结
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