Lv6
2630 积分 2024-09-24 加入
Comparative Analysis of Volatile Compounds and Characterization of Key Flavor Compounds in Cinnamomum cassia Barks of Different Cultivars
3天前
已完结
Effect of microbial transglutaminase cross-linking treatment on physicochemical, structural, rheological properties, and storage stability of low-fat buffalo milk yoghurt
7天前
已完结
Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers
8天前
已完结
Machine learning-guided anti-photoaging peptides from Chinese giant salamander skin: Efficient preparation and mechanistic insights
2个月前
已完结
Dynamic changes in reducing sugars, amino acids, volatiles of Lanxangia tsao-ko and prediction of their potential precursors during constant and variable temperature drying
2个月前
已完结
Relationship between primary structure or spatial conformation and functional activity of antioxidant peptides from Pinctada fucata
2个月前
已完结
Exploration of antioxidant peptides from crocodile (Crocodylus siamensis) meat using modern information technology: Virtual-screening and antioxidant mechanisms
4个月前
已完结
Identification of antioxidant peptides from a bioactive peptide database PWDB of walnut family protein hydrolysates
4个月前
已完结
Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products
4个月前
已完结
Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products
5个月前
已完结
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