Lv6
1740 积分 2026-02-01 加入
Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies
13天前
已完结
Oxidation and side-chain modifications decrease gastrointestinal digestibility and transport of proteins from salted bighead carp fillets after frozen storage
2个月前
已完结
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
2个月前
已完结
Variations in oxidation profiles of myofibrillar protein from silver carp (Hypophthalmichthys molitrix) by frozen storage and hydroxyl radicals: A proteomic insight
2个月前
已完结
Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach
6个月前
已完结
First identification and quantification of S-3-(hexan-1-ol)-γ-glutamyl-cysteine in grape must as a potential thiolprecursor, using UPLC-MS/MS analysis and stable isotope dilution assay
6个月前
已完结
Identification and Quantification of the Kokumi Peptide, γ-Glu-Val-Gly, in Foods
6个月前
已完结
DIFFERENT ARRANGEMENT OF ɛ-(γ-GLUTAMYL)LYSINE CROSS-LINKING IN ALASKA POLLOCK (THERAGRA CHALCOGRAMMA) SURIMI PROTEINS BY STREPTOVERTICILLIUM AND ENDOGENOUS TRANSGLUTAMINASES DURING SUWARI PROCESS
6个月前
已完结
Identification and Quantification of the Kokumi Peptide, γ-Glu-Val-Gly, in Foods
6个月前
已关闭
Rapid and selective quantification of L-theanine in ready-to-drink teas from Chinese market using SPE and UPLC-UV
6个月前
已完结
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