Lv11
50 积分 2023-11-17 加入
The Umami Taste of Edible and Medicinal Mushrooms
6小时前
待确认
Evaluation of In Vitro Antimicrobial, Antioxidant, and Anti-Quorum Sensing Activity of Edible Mushroom (Agrocybe aegerita)
7个月前
已完结
Comparison of two kinds of Agrocybe cylindracea polysaccharides: Structural characteristic and antitumor activity
7个月前
已完结
Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
7个月前
已完结
Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties
7个月前
已完结
Biosynthesis, behavior and fate of volatile organic sulfide in Lentinus edodes (Berk.) upon hot-air drying treatment
9个月前
已完结
Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication
9个月前
已完结
Alkaline taste sensation through the alkaliphile chloride channel in Drosophila
10个月前
已完结
Starvation and activity dependent modulation of salt taste behavior in Drosophila
10个月前
已完结
Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
1年前
已完结
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