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zwh
Lv2
2
110 积分
2023-09-27 加入
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Preparation of High-Quality Fermented Fish Product
1小时前
求助中
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
29天前
已完结
An anticoagulant peptide from beta-casein: identification, structure and molecular mechanism
29天前
已完结
Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach
1个月前
已完结
Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase
2个月前
已完结
Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages
2个月前
已完结
Isolation of Protease-Producing Bacteria from Shrimp Paste and the Characteristics of Fermenting Catfish Paste
5个月前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
5个月前
已完结
From bitter to delicious: properties and uses of microbial aminopeptidases
6个月前
已完结
Technological roles of microorganisms in fish fermentation: a review
6个月前
已完结
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29天前
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5个月前
感谢
7个月前
论文已下载【积分已退回】
8个月前
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9个月前
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