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清晨好,您是今天最早来到科研通的研友!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您科研之路漫漫前行!
科研小白
Lv1
60 积分
2023-09-20 加入
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Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
4天前
已完结
Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
4天前
已完结
Umami taste components in chicken-spices blends and potential effect of aroma on umami taste intensity
4天前
已完结
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
8天前
已完结
The application of L‐glutaminase for the synthesis of the immunomodulatory γ ‐D‐glutamyl‐L‐tryptophan and the kokumi‐imparting γ ‐D‐glutamyl peptides
12天前
已完结
Immobilization of γ‐Glutamyl Transpeptidase from Equine Kidney for the Synthesis of kokumi Compounds
12天前
已完结
Isolation, Identification and Sensory Evaluation of Kokumi Peptides from By‐Products of Enzyme Modified Butter
12天前
已完结
Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate
12天前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
16天前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
16天前
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3个月前
想要已发表的标准格式的文章,这个是手稿,可以替换一下吗?谢谢
6个月前
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