Lv4
414 积分 2024-09-04 加入
Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD
12天前
已完结
Kokumi-Enhancing Mechanism of N-l-lactoyl-l-Met Elucidated by Sensory Experiments and Molecular Simulations
12天前
已完结
New Method To Produce Kokumi Seasoning from Protein Hydrolysates Using Bacterial Enzymes
13天前
已完结
Saltiness Enhancement by Savory Aroma Compounds
20天前
已完结
Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)
20天前
已完结
The effects of utilization of hazelnut oil, sunflower oil and their products on performance and fatty acid composition of yolk in layer hens
1个月前
已完结
De Novo Biosynthesis of Free Vaccenic Acid with a Low Content of Oleic Acid in Saccharomyces cerevisiae
1个月前
已完结
Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review
1个月前
已完结
Novel Umami-, Salty-, and Kokumi-Enhancing γ-Glutamyl Tripeptides Synthesized with the Bitter Dipeptides from Defatted Peanut Meal Protein Hydrolysate
1个月前
已完结
New Method To Produce Kokumi Seasoning from Protein Hydrolysates Using Bacterial Enzymes
2个月前
已完结
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