Lv21
180 积分 2021-11-12 加入
Enhancement of nutritional quality of chickpea flour by solid-state fermentation for improvement of in vitro antioxidant activity and protein digestibility
13天前
已完结
The hypouricemic effect and mechanism of tuna (Thunnus albacares) peptide and screening its functional peptide segments
24天前
已完结
Preparation, functional mechanism, and deep-learning application of food-derived xanthine oxidase-inhibitory peptides: A comprehensive review
24天前
已完结
Amphiphilic food polypeptides via moderate enzymatic hydrolysis of chickpea proteins: Bioprocessing, properties, and molecular mechanism
1个月前
已完结
Amphiphilic food polypeptides via moderate enzymatic hydrolysis of chickpea proteins: Bioprocessing, properties, and molecular mechanism
1个月前
已完结
Identification and Function Analysis of Novel Hypoglycemic and Antioxidant Peptides from Chickpea
1个月前
已完结
Chickpea proteins are potential sources of bioactive peptides that induce glucose uptake via AMP-activated protein kinase
1个月前
已完结
Chickpea proteins are potential sources of bioactive peptides that induce glucose uptake via AMP-activated protein kinase
1个月前
已完结
酶解制备鹰嘴豆肽及其生物活性研究
1个月前
已完结
鹰嘴豆肽的氨基酸组成及其生物活性研究进展
1个月前
已完结
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