Lv21
200 积分 2023-09-16 加入
Research progress in the screening and evaluation of umami peptides
1小时前
待确认
Origin of the distinct site occupations of H atom in hcp Ti and Zr/Hf
12天前
已完结
Yeast proteins: The novel and sustainable alternative protein in food applications
1个月前
已完结
Fermented shellfish condiments: A comprehensive review
2个月前
已完结
Yeast proteins: The novel and sustainable alternative protein in food applications
3个月前
已完结
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
5个月前
已完结
Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications
5个月前
已完结
Analysis of texture properties and water-soluble fraction proteome of sea cucumber body wall with different boiling heating treatment
5个月前
已完结
Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
5个月前
已完结
Vibration mill‐assisted complex enzyme hydrolysis for flavoring of freeze‐dried sea cucumber powder
5个月前
已完结
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