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30 积分 2024-12-10 加入
Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach
3个月前
已完结
Changes in the Amino Acid Composition of the Different Nitrogenous Fractions during the Aging of Wine with Yeasts
3个月前
已完结
New Developments and Applications of Bacteriocins and Peptides in Foods
4个月前
已完结
Effect of peptide–phenolic interaction on the antioxidant capacity of walnut protein hydrolysates
7个月前
已完结
The health-promoting potential of peptides from brewing by-products: An up-to-date review
8个月前
已完结
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