Lv3
386 积分 2022-08-11 加入
Optimized extraction of astaxanthin from shrimp shells treated by biological enzyme and its separation and purification using macroporous resin
3个月前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
3个月前
已完结
Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS
3个月前
已完结
Improving the enzymolysis efficiency of lupin protein by ultrasound pretreatment: Effect on antihypertensive, antidiabetic and antioxidant activities of the hydrolysates
3个月前
已完结
Quality improvement of soybean meal by simultaneous microbial fermentation and enzymolysis and untargeted metabolomic analysis of its metabolites
3个月前
已完结
A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception
3个月前
已完结
Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate
3个月前
已完结
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
3个月前
已完结
Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms
3个月前
已完结
Synthesis of taste active γ-glutamyl peptides with pea protein hydrolysate and their taste mechanism via in silico study
3个月前
已完结
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