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吴携
Lv1
20 积分
2024-01-24 加入
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Taste buds: cells, signals and synapses
18小时前
已完结
Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach
2天前
已完结
Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce
2天前
已完结
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction
2天前
已完结
Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri
3天前
已完结
Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking
11天前
已完结
Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions
1个月前
已完结
Contribution of Hydroxycinnamic Acids to Color Formation in Nonenzymatic Browning Reactions with Key Maillard Reaction Intermediates
3个月前
已完结
Comparison of qSOFA, SIRS, and NEWS scoring systems for diagnosis, mortality, and morbidity of sepsis in emergency department
3个月前
已采纳
感谢!
3个月前
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