Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2

已完结 20 由画舫发布于 2025/8/20 15:47:30

DOI:10.1016/j.foodchem.2024.140901
作者：Xincheng Huang , Tingting Gao , Xu Chen , Xixi Cai , Jianlian Huang , Shaoyun Wang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The excessive consumption of sodium-containing seasonings has led to an increased burden on individuals' cardiovascular system and adversely affected their health. Recently, an innovative sa

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:Wolters Kluwer OvidMultimodal Deep Learning-based Radiomics Approach for Predicting Surgical Outcomes in Patients With Cervical Ossification of the Posterior Longitudinal Ligament.