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140 积分 2023-10-25 加入
Umami peptide synergy unveiled: A comprehensive study from molecular simulation to practical validation of sensing strategy
21小时前
待确认
The Optimization of Catfish Smart Flavor Production by Biduri and Papain Enzymatic Hydrolysis
5天前
已关闭
Lowering the Bitterness of Enzymatic Hydrolysate Using Aminopeptidase-active Fractions from the Common Squid (Todarodes pacificus) Hepatopancreas
6天前
已关闭
The Effects of Batch Ceh-Ms Mode on the Umami Profile of Chicken Breast Enzymatic Hydrolysate and the Taste Mechanism of Umami Peptides
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
10天前
已完结
Debittering of Enzymatic Hydrolysates Using an Aminopeptidase from the Edible Basidiomycete Grifola frondosa
12天前
已关闭
Combinatorial Enzyme Hydrolysis of Chicken Bone Extracts and Analysis of the Volatile Flavor Compounds of Hydrolysate
12天前
已完结
Optimization of the enzymatic hydrolysis of oyster with papain and flavor proteinase via response surface method
12天前
已关闭
Effect of transglutaminase on taste characteristics of pea protein hydrolysates through altering the composition of amino acids and peptides
14天前
已完结
Continuum Thermodynamics and Material Modelling
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