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170 积分 2025-10-31 加入
Characterization and Comparative Analysis of the Key Aroma Compounds in Selected Kefir and Yogurt Samples by Sensomics
6天前
已完结
The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes
13天前
已完结
Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health
14天前
已完结
Milk fat globule membrane: composition, production and its potential as encapsulant for bioactives and probiotics
24天前
已完结
Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity
24天前
已完结
Building a Kokumi Database and Machine Learning-Based Prediction: A Systematic Computational Study on Kokumi Analysis
24天前
已完结
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS
24天前
已完结
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review
24天前
已完结
Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health
29天前
已完结
Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review
1个月前
已完结
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