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26 积分 2025-11-07 加入
Virtual Enzymolysis and Calcium-Sensing Receptor-Targeted Design of Ca2+-Dependent Hyper-Anionic Kokumi Peptides
12小时前
求助中
Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
3天前
已完结
Determination of Glycidol in Soy Sauce Using p-Dimethylaminophenol Derivatization Coupled with Liquid Chromatography-Tandem Mass Spectrometry
4天前
已完结
Purification and identification of the promoter of sediment formation from raw soy sauce by heating
16天前
已完结
Isomers and homologues of l-glutamic acid 5-n-butyl ester as promoters of sediment formation in raw soy sauce
16天前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
16天前
已完结
Efficient degradation of soybean protein B3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism
18天前
已完结
Mechanistic studies on glycinin basic subunit/soybean soluble polysaccharide complexes: Ionic modulation and implications for soy sauce secondary precipitate
19天前
已完结
Mechanistic studies on glycinin basic subunit/soybean soluble polysaccharide complexes: Ionic modulation and implications for soy sauce secondary precipitate
21天前
已完结
Co-design of processing mode and synthetic microbial community for improving the quality of reduced-salt soy sauce
23天前
已完结
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