Lv11
30 积分 2024-12-10 加入
Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach
34分钟前
已完结
Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts
3小时前
已完结
New Developments and Applications of Bacteriocins and Peptides in Foods
27天前
已完结
Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates
4个月前
已完结
The health-promoting potential of peptides from brewing by-products: An up-to-date review
4个月前
已完结
Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees
4个月前
已完结
Angiotensin I Converting Enzyme-Inhibitory Peptides from Wine
4个月前
已关闭
A strategy for screening novel umami dipeptides based on common feature pharmacophore and molecular docking
4个月前
已完结
Liquid chromatographic fractionation of small peptides from wine
4个月前
已完结
Comparative stability of ficin and papain in acidic conditions and the presence of ethanol
6个月前
已完结
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