Lv1
10 积分 2023-09-27 加入
Study on the interactions between the screened polyphenols and Penaeus vannamei myosin after freezing treatment
14天前
已完结
Changes in bacterial flora and flavor of shrimp paste under different salt concentrations
14天前
已完结
The Flavor and Antioxidant Activity Change Pattern of Shrimp Head Paste During Fermentation
14天前
已完结
γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough
22天前
已完结
Contribution of γ-Glutamyl-Cysteine Ligases of Limosilactobacillus reuteri to the Formation of Kokumi-Active γ-Glutamyl Dipeptides in Sourdough Bread
22天前
已完结
Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri
22天前
已完结
Composition and Metabolic Activities of the Bacterial Community in Shrimp Sauce at the Flavor-Forming Stage of Fermentation As Revealed by Metatranscriptome and 16S rRNA Gene Sequencings
28天前
已完结
Purification and characterization of γ-glutamylcysteine synthetase from Ascaris suum
1个月前
已完结
γ-Glutamyl compounds and their enzymatic production using bacterial γ-glutamyltranspeptidase
1个月前
已完结
Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish
1个月前
已完结
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