Lv4
417 积分 2024-09-16 加入
Integrating metabolite profiles and macrotranscriptomics to explore the flavor improvement mechanisms of fermented oyster hydrolysates with endogenous microbe (Lactobacillus pentosus) inoculation
22小时前
已完结
Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches
3个月前
已完结
The effects of enzymatic hydrolysis degree of bovine bone marrow extract on flavor generation via the Maillard reaction
3个月前
已完结
Fermentation of Corn Gluten Meal with Aspergillus oryzae and Rhizopus oligosporus
3个月前
已完结
Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults
3个月前
已关闭
Improvements of plant protein functionalities by Maillard conjugation and Maillard reaction products
3个月前
已完结
Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea
3个月前
已完结
Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds
3个月前
已完结
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
4个月前
已完结
Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates
4个月前
已完结
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