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628 积分 2025-03-24 加入
種麹に関する研究 (第6報) ダニの選択的菌株食害について
1天前
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種麹に関する研究〔第1報〕
1天前
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Decoding of novel umami peptides from Sesamum indicum L. and their taste mechanism: An integrated machine learning, quantum chemistry and molecular simulation study
3天前
已完结
Reducing the immunoreactivity of soybean protein by ball milling combined with γ-aminobutyric acid treatment: effect on the protein structure, antigen content, and functionality
3天前
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Identification of novel saltiness‐enhancing peptides from rice bran protein: AlphaFold3 modeling, molecular simulation, and sensory evaluation
3天前
已完结
Exploring of novel salt-enhancing peptides from manila clam: isolation, peptidomics and molecular characteristics
3天前
已完结
Analysis of the effects of amino acids and polyphenols on the bitterness of salt reduced soy sauce
3天前
已完结
Enhancing natto quality by co-fermentation with Pediococcus pentosaceus PP04 and Bacillus velezensis BV702: Nattokinase activity, nutritional profile, and flavor characteristics
3天前
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Stearic acid modified nanofiber membranes for flavor improvement of oyster enzymatic hydrolysates: structural characterization and selective adsorption deodorization
4天前
已完结
Stearic acid modified nanofiber membranes for flavor improvement of oyster enzymatic hydrolysates: structural characterization and selective adsorption deodorization
4天前
已关闭
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