Lv11
30 积分 2024-08-23 加入
Isolation and Identification of Aroma-producing Yeast from Mackerel Fermentation Broth and Its Fermentation Characteristics
2小时前
已完结
In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach
1个月前
已完结
Characterization of volatile metabolites in Pu-erh teas with different storage years by combining GC-E-Nose, GC–MS, and GC-IMS
2个月前
已完结
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS
2个月前
已完结
Influence of yeast growth conditions and proteolytic enzymes on the amino acid profiles of yeast hydrolysates: Implications for taste and nutrition
2个月前
已完结
Characterization and sweetness-enhancing effect of peptides from yeast extract based on sensory evaluation and molecular docking approaches
2个月前
已完结
The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology
2个月前
已完结
Theory and protocol of dual mode unity solid-phase microextraction
2个月前
已完结
Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3
2个月前
已完结
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
2个月前
已完结
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