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30 积分 2024-04-08 加入
A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation
3天前
已完结
Progress in infrared spectroscopy as an efficient tool for predicting protein secondary structure
22天前
已完结
Modulation of anxiety-like behavior in galactooligosaccharide-fed mice: A potential role for bacterial tryptophan metabolites and reduced microglial reactivity
1个月前
已完结
Biomass attachment and microbiota shifts during porcine faecal in vitro fermentation of almond and macadamia nuts differing in particle sizes
2个月前
已完结
Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
2个月前
已完结
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC–MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
2个月前
已完结
Characterization of the interaction between capsaicin and porcine myofibrillar proteins
2个月前
已完结
从肠道菌群-肠脑轴角度初步探讨早产大鼠认知障碍发生机制
3个月前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
4个月前
已完结
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