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2024-09-04 加入
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Characteristic flavor constituents in water extract of garlic
17天前
已关闭
Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing γ-glutamyl peptides: Favorable catalytic actions of glutaminase
2个月前
已完结
Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens
2个月前
已完结
Synthesis and Sensory Characteristics of Kokumi γ-[Glu]n-Phe in the Presence of Glutamine and Phenylalanine: Glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the Catalyst
2个月前
已完结
Bitter-Tasting and Kokumi-Enhancing Molecules in Thermally Processed Avocado (Persea americana Mill.)
2个月前
已完结
Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ‐Carrageenan
2个月前
已完结
Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review
2个月前
已完结
Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review
2个月前
已完结
Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations
2个月前
已完结
Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD
2个月前
已完结
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感谢,点赞
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感谢,点赞,速度真快,帮大忙了,么么哒
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