Lv3
365 积分 2024-09-16 加入
薜荔籽果胶自凝胶机制及其对淀粉性质影响
2个月前
已完结
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
6个月前
已完结
Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches
10个月前
已完结
The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction
10个月前
已完结
Fermentation of Corn Gluten Meal with Aspergillus oryzae and Rhizopus oligosporus
10个月前
已完结
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults
10个月前
已关闭
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
10个月前
已完结
Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea
10个月前
已完结
Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds
10个月前
已完结
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
11个月前
已完结
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