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18 积分 2024-08-09 加入
燕津黑骨鸡水解物中新型鲜味肽的鉴定和味道特征及其与鲜味受体的结合机制。
4小时前
待确认
High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception
5小时前
已完结
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
6个月前
已完结
B. vulgatus ameliorates high-fat diet-induced obesity through modulating intestinal serotonin synthesis and lipid absorption in mice
7个月前
已完结
Dietary fiber alleviates alcoholic liver injury via Bacteroides acidifaciens and subsequent ammonia detoxification
7个月前
已完结
Inhibitory effect and mechanism of oregano essential oil on Listeria monocytogenes cells, toxins and biofilms
7个月前
已完结
Rice authentication: An overview of different analytical techniques combined with multivariate analysis
8个月前
已完结
Re-exploring α-Cyano-4-Hydroxycinnamic Acid as a Reactive Matrix for Selective Detection of Glutathione via MALDI-MS
8个月前
已完结
Recent trends in antioxidative peptides derived from soybean and other soy-based products: A comprehensive review
8个月前
已完结
Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
9个月前
已完结
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