Lv41
440 积分 2025-04-21 加入
Salt reduction in processed meat products: Integrated strategies and mechanisms to maintain saltiness perception
24天前
已完结
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways
1个月前
已完结
Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus
1个月前
已完结
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
1个月前
已完结
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
1个月前
已完结
Salt reduction in seafood – A review
3个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
3个月前
已完结
Advances in flavor peptides with sodium-reducing ability: A review
3个月前
已完结
Protein and lipid oxidation of low‐salt dry‐cured black carp ( Mylopharyngodon piceus ) during storage: Biochemical changes and shelf life prediction
3个月前
已完结
皖公网安备34019202002308
