Lv21
178 积分 2023-11-14 加入
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
2小时前
已完结
Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach
2小时前
已完结
Food bioactive peptides: functionality beyond bitterness
3小时前
已完结
Separation and identification of ACE inhibitory peptides from defatted walnut meal
10天前
已完结
Antioxidant and Anti-Inflammatory Effects of NCW Peptide from Clam Worm (Marphysa sanguinea)
10天前
已完结
Preparation, characterization and antioxidant activity of cobalt polysaccharides from Qingzhuan Dark Tea
10天前
已完结
Food bioactive peptides: functionality beyond bitterness
11天前
已完结
Identification and prediction of milk-derived bitter taste peptides based on peptidomics technology and machine learning method
1个月前
已完结
Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis
2个月前
已完结
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