Lv6
2316 积分 2023-10-18 加入
Effect and mechanism of ovomucin on the physicochemical properties of Lactobacillus plantarum Lp90
2天前
已关闭
Basics in Amino Acid Metabolism in Humans in Health and Disease
20天前
已完结
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
1个月前
已完结
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems
1个月前
已完结
Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review
2个月前
已完结
Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food
2个月前
已完结
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
4个月前
已完结
Potential Alternatives of Animal Proteins for Sustainability in the Food Sector
4个月前
已完结
The effects of four edible mushrooms (Volvariella volvacea, Hypsizygus marmoreus, Pleurotus ostreatus and Agaricus bisporus) on physicochemical properties of beef paste
4个月前
已完结
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
4个月前
已完结
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