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20 积分 2024-08-26 加入
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
8个月前
已完结
Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites
8个月前
已完结
Food-derived umami peptides: bioactive ingredients for enhancing flavor
8个月前
已完结
Upcycling shrimp processing by-products into dual-functional peptides: Insights into bioactivity and flavor
8个月前
已完结
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