Lv11
80 积分 2025-11-07 加入
COMPOSITION AND PROCESS CHARACTERISTICS DURING ULTRAFILTRATION OF WHEY FROM KASHKAVAL
2天前
已完结
Identification and Characterization of Novel Umami and Umami-Enhancing Peptides from Soy Sauce Using an In Silico Approach and Electronic Tongue
9天前
已完结
Identification and Characterization of Novel Umami and Umami-Enhancing Peptides from Soy Sauce Using an In Silico Approach and Electronic Tongue
10天前
已完结
High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception
10天前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
10天前
已完结
Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate
11天前
已完结
Identification of novel umami peptides in fermented milk and elucidation of their umami mechanism via molecular docking and molecular dynamics simulations
11天前
已完结
Ultrasound-Assisted Acetic-Acid Extraction of Collagen from Atlantic Salmon (Salmo salar) Skin and The Antioxidant Activity of Its Hydrolysates
16天前
已完结
The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi
1个月前
已完结
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
1个月前
已完结
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