Lv613
2990 积分 2023-10-17 加入
Updated list of QPS-recommended microorganisms for safety risk assessments carried out by EFSA
1个月前
已关闭
Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time
1个月前
已完结
In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins
1个月前
已完结
In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins
1个月前
已关闭
In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins
1个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
2个月前
已完结
Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMS
2个月前
已完结
Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality
2个月前
已完结
Identification of key metabolites in fermented quinoa and their α-glucosidase inhibitory mechanisms using widely targeted metabolomics and molecular simulation
4个月前
已完结
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes
8个月前
已完结
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