Lv12
32 积分 2024-09-10 加入
Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret
7小时前
待确认
Novel capsaicin hollow salt constructed by nanoemulsion-spray drying strategy with enhanced antioxidant stability and stronger salty sensation
9小时前
已完结
Food and salt structure design for salt reducing
3天前
已完结
Fabrication and saltiness enhancement of salt hollow particles by interface migration
3天前
已完结
Advances in flavor peptides with sodium-reducing ability: A review
4天前
已完结
Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds
6天前
已完结
Synergistic effect of combining umami substances enhances perceived saltiness
6天前
已完结
High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception
1个月前
已完结
Noteworthy Consensus Effects of D/E Residues in Umami Peptides Used for Designing the Novel Umami Peptides
1个月前
已完结
Enhanced sodium release and saltiness perception of surimi gels by microwave combined with water bath heating
1个月前
已完结
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