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20 积分 2023-08-13 加入
Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
1年前
已完结
CoMFA and CoMSIA analysis of ACE-inhibitory, antimicrobial and bitter-tasting peptides
1年前
已完结
Fatty acid modulation of K+ channels in taste receptor cells: gustatory cues for dietary fat
1年前
已完结
Lipolytic activity of human lingual glands (Ebner)
1年前
已关闭
A cross-talk between fat and bitter taste modalities
1年前
已完结
Effects of heat stress on the chemical composition, oxidative stability, muscle metabolism, and meat quality of Nile tilapia (Oreochromis niloticus)
1年前
已完结
Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state
1年前
已完结
Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham
1年前
已完结
Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study
1年前
已完结
Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage
1年前
已完结
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