Lv1
10 积分 2025-10-09 加入
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum
1天前
待确认
Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography
1天前
已完结
Enhancing the aroma of beef tallow by combining enzymatic hydrolysis with Maillard reaction utilizing various reducing sugars
1天前
已完结
Protective Effects of Blueberry Anthocyanins against H2O2-Induced Oxidative Injuries in Human Retinal Pigment Epithelial Cells
14天前
已完结
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
1个月前
已完结
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
2个月前
已完结
Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3
2个月前
已完结
皖公网安备34019202002308
