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210 积分 2024-08-21 加入
Bioactive compounds from by-products of shrimp processing industry in Vietnam
1个月前
已完结
The Determination Method of Hydrolysis Degree of Natural Protein and Other Hydrolysates
1个月前
已关闭
Waste yield, proximate and mineral composition of shrimp resources of Nigeria's Coastal Waters
1个月前
已完结
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
2个月前
已完结
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
3个月前
已完结
Evaluation of conventional solvent processes for lipid and astaxanthin extraction from shrimp processing by-products
3个月前
已完结
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
3个月前
已完结
Remodeling of the ryanodine receptor isoform 1 channel regulates the sweet and umami taste perception of Rattus norvegicus
3个月前
已完结
Review on the release mechanism and debittering technology of bitter peptides from protein hydrolysates
3个月前
已完结
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
3个月前
已完结
Origin of activation energy in a superionic conductor
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