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390 积分 2024-08-30 加入
Antioxidant potential of edible mushroom ( Agaricus bisporus) protein hydrolysates and their ultrafiltration fractions
15小时前
待确认
Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes
15小时前
待确认
Fingerprint analysis of volatile flavor compounds in twenty varieties of Lentinula edodes based on GC-IMS
28天前
已完结
Application of Identification and Evaluation Techniques for Edible Mushrooms: A Review
29天前
已完结
Phytochemical Analysis and Antiradical Properties of Sarcodon imbricatus (L.:Fr) Karsten
29天前
已完结
Phytochemical Analysis and Antiradical Properties of Sarcodon imbricatus (L.:Fr) Karsten
1个月前
已完结
New insights into the stipitate hydnoid fungi Sarcodon, Hydnellum, and the formerly informally defined Neosarcodon, with emphasis on the edible species marketed in Southwest China
1个月前
已完结
Volatile compounds and aroma characteristics of mushrooms: a review
1个月前
已完结
Shrimp Cultured in Low-Salt Saline–Alkali Water has a Better Amino Acid Nutrition and Umami─Comparison of Flavors between Saline–Alkali Water- and Seawater-Cultured Litopenaeus vannamei
1个月前
已完结
Primary exploration of mushroom protein hydrolysis and cooking impact on the protein amino acid profiles of Agaricus bisporus and Lentinula edodes mushrooms
1个月前
已完结
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