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60 积分 2024-10-15 加入
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus
25天前
已完结
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
26天前
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
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
2个月前
已完结
Prevention of High-Fat-Diet-Induced Dyslipidemia byLactobacillus plantarumLP104 through Mediating Bile Acid Enterohepatic Axis Circulation and Intestinal Flora
2个月前
已完结
Nuciferine Protects Against High-Fat Diet-Induced Hepatic Steatosis via Modulation of Gut Microbiota and Bile Acid Metabolism in Rats
2个月前
已完结
The variation of acrylamide and 5‐hydroxymethylfurfural in tea with different roasting degrees and the effects of tea polyphenols on their formation
2个月前
已完结
Comparative Study of the Composition of Melanoidins from Glucose and Maltose
2个月前
已完结
Metabolomics Analysis Reveals Four Novel N-Ethyl-2-pyrrolidinone-Substituted Theaflavins as Storage-Related Marker Compounds in Black Tea
3个月前
已完结
Increase of rutin antioxidant activity by generating Maillard reaction products with lysine
3个月前
已完结
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