Umami peptides - Globe Thesis

Keyword [Umami peptides] Result: 1 - 19 \| Page: 1 of 1
1.	Study On The Preparation And Purification Of Umami Peptides From Aloididae Aloidi Protein
2.	The Purification And Identification Of Umami Peptides From Soy Sauce And The Study Of Its Taste Characteristic
3.	Safe Production Of Umami Peptides And Their Function Analysis
4.	Separation,Identification And Directional Enzymatic Preparation Of Umami Peptides From Soy Sauce
5.	Flavor Characteristics Of Umami Peptides From Meretrix Meretrix (Linnaeus) And Aloididae Aloidi And Their Interactions With Umami Receptor T1R1/T1R3
6.	Researches On Isolation,Purification,Identification And Properties Of Umami Peptides From Kelp
7.	Preparation Of Umami Peptides In Soybean Meal And Exploration Of Taste Mechanism
8.	Study On The Preparation Of Umami Peptides And Key Taste-Active Compounds From Grifola Frondosa Mushroom
9.	The Study Of Extracting Soybean Umami Peptides By Mucor Protease
10.	Study On Identification Of Characteristic Flavor Compounds And Umami Peptides Of Four Boletus And Its Taste Mechanism
11.	Study On Correlation Model Between Flavor Substances And Protease Activity In Fish Sauce And The Flavor Characteristics Of Umami Peptides
12.	Study On Preparation,Separation And Flavor Characteristics Of Ya-Fish Umami Peptide
13.	Study On Umami Peptides And Taste Characteristics Of Boletus
14.	The Separation And Purification Of Umami Peptides From White Hypsizygus Marmoreu And The Study Of Its Taste Characteristic
15.	Flavor Properties And Mechanism Of Umami Peptides Extracted From Tilapia Mandibles
16.	Study On Umami Properties And Flavor Formation Mechanism Of The Maillard Reaction Obtained From Enzymatic Hydrolysate Of Pleurotus Citrinopileatus
17.	Study On Characteristic Taste Substances And Isolation And Identification Of Key Umami Peptides In Preserved Egg Yolk
18.	Screening Of Multifunctional Umami Peptides From Stropharia Rugosoannulata Based On Computer Simulation And SPR Sensing Strategy And Analysis Of Its Active Molecular Mechanism
19.	Study On Umami Peptides And Umami Substance Changes Of Xuanwei Ham During Fermentation
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