Lv3
300 积分 2025-09-16 加入
Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin
3个月前
已完结
Preparation, identification and molecular characterization of umami peptides from skipjack tuna meat: Insights from sensory evaluation and molecular dynamics simulations
4个月前
已完结
Structural characteristics and anti-fatigue mechanisms of a homogeneous polysaccharide from green tea (Camellia sinensis (L.) O. Kuntze)
6个月前
已完结
Influence of Magnetic Field-Assisted Thawing on the Physicochemical Properties and Flavor of Pre-Cooked Crab Meat
7个月前
已完结
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