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Foodomics reveals altered lipid and protein profiles of Antarctic krill (Euphausia superba) under different processing
1小时前
已完结
Improving oxidative stability of edible oils with nanoencapsulated orange peel extract powder during accelerated shelf life storage
2小时前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
3天前
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Effects of magnetic nanoscale combined radio frequency or microwave thawing on conformation of sea bass myosin heavy chain: a molecular dynamics study
7天前
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Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone
8天前
已完结
Exogenous glutamic acid effectively involved in N-(1-deoxy-D-galulos-1-yl)-glutamic acid degradation for simultaneous improvement of both milk-like and baking flavor
10天前
已完结
Study on Optimization of Enzymatic Hydrolysis of Fish Bone Paste and Flavor Characteristics of Hydrolysates
13天前
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Macroporous resin purification of peptides with umami taste from soy sauce
21天前
已完结
Improved umami taste of the enzymatic hydrolysate of soybean protein isolate by Corynebacterium glutamicum P-45 fermentation
22天前
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