Lv1
48 积分 2025-03-24 加入
Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation
26天前
已完结
Identification of the deterioration flavor markers based on E-nose, GC-IMS and GC–MS during fresh sea cucumber storage and preservation by thymol
29天前
已完结
FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR
1个月前
已完结
A Novel Visualisation Approach for Assessing Flavour Characteristics of Sea Cucumber Intestines Using Chord Diagram
1个月前
已完结
Enhancing saltiness perception in the meat-reduced surimi gel by transglutaminase crosslinking: Sodium ion release, microstructural characteristics, and protein conformation
1个月前
已完结
Effect of the cultivation region of kimchi cabbage on the microbial and metabolic profiles of kimchi during fermentation
1个月前
已完结
Combining correlation analysis and machine learning to identify indicators strongly linked to quality variations in low-salt fermented shrimp sauce during storage
1个月前
已完结
Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy
1个月前
已完结
Further toxicologic studies of lincomycin
3个月前
已完结
Effect of thermal treatment and secondary bonds on the storage stability of ready-to-eat sea cucumbers
3个月前
已关闭
皖公网安备34019202002308
