Lv22
170 积分 2023-09-20 加入
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
4小时前
待确认
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
7小时前
已完结
Optimization of the Maillard reaction of xylose with cysteine for modulating aroma compound formation in fermented tilapia fish head hydrolysate using response surface methodology
18小时前
求助中
Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste
16天前
已完结
Taste characterization and molecular docking study of novel umami flavor peptides in Yanjin black bone Chicken meat
23天前
已完结
Identification of a novel peptide with anti-inflammatory activity from Binglangjiang buffalo fermented milk and its potential inhibitory mechanism in lipopolysaccharide-stimulated RAW264.7 cells
23天前
已完结
Identification of a novel peptide with anti-inflammatory activity from Binglangjiang buffalo fermented milk and its potential inhibitory mechanism in lipopolysaccharide-stimulated RAW264.7 cells
23天前
已完结
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
4个月前
已完结
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
4个月前
已完结
Taste characterization and molecular docking study of novel umami flavor peptides in Yanjin black bone Chicken meat
4个月前
已完结
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