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-70 积分 2022-11-14 加入
Production of Savory Flavors in Hydrolysate of Soy Sauce Residue Using Reaction Flavor Technology
1年前
已完结
Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach
1年前
已完结
Analysis of salt taste signal transduction using salty peptides and KT-1 cells
1年前
已关闭
Mass Spectrometry Techniques: Principles and Practices for Quantitative Proteomics
1年前
已完结
Research advances of macroporous resin
2年前
已关闭
The Effect of SEC Column Arrangement of Different Pore Sizes on Resolution and Molecular Weight Measurements
2年前
已关闭
Chemical protein synthesis: Inventing synthetic methods to decipher how proteins work
2年前
已完结
Metabolite Profiling of Soy By-Products: A Comprehensive Approach
2年前
已完结
Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling
2年前
已完结
Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction
2年前
已完结
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