Lv4
520 积分 2021-11-22 加入
Influence of pH and salt concentration on functional properties of walnut protein from different extraction methods
1天前
求助中
Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing
1年前
已完结
Sensory-directed decoding of key aroma compounds from Jiugui-series Baijiu, the representative of Fuyu-flavor-type Baijiu (FFTB)
1年前
已完结
Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing
1年前
已完结
A mechanistic investigation on kokumi-active gamma-Glutamyl tripeptides - A computational study to understand molecular basis of their activity and to identify novel potential kokumi-tasting sequences
2年前
已完结
Preparation and characterization of lipophilic antioxidative peptides derived from mung bean protein
2年前
已完结
Effects of exogenous selenium application on nutritional quality and metabolomic characteristics of mung bean (Vigna radiata L.)
2年前
已完结
FAPD: An Astringency Threshold and Astringency Type Prediction Database for Flavonoid Compounds Based on Machine Learning
2年前
已完结
Recent advances on white tea: Manufacturing, compositions, aging characteristics and bioactivities
2年前
已完结
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
2年前
已完结
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