Insufficient
发表于 2025-3-30 08:13:27
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epinephrine
发表于 2025-3-30 13:10:38
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四海为家的人
发表于 2025-3-30 18:32:30
Koku Perception and Kokumi Substancesyears, efforts have been made to clarify the definition of koku perception. It has been discovered that koku perception encompasses the overall sensory experience of taste, aroma, and texture and can be objectively described in terms of three elements: complexity, mouthfulness, and lastingness. Addi
使高兴
发表于 2025-3-31 00:12:56
Kokumi Substance as an Enhancer of Koku: Its Definitione proposed as complexity, mouthfulness, and lingeringness (continuity). Koku-enhancing substances are divided into three groups: taste-related substances, smell-related ones, and texture-related ones. Taste-related koku-enhancing substances consist of tastants and taste-modulators. Regarding koku-en
Sarcoma
发表于 2025-3-31 04:27:52
Biochemical Studies on Kokumi γ-Glutamyl Peptifdess, and lastingness (continuity), when added to basic taste solutions or food, but are tasteless themselves at the dose tested. Among the kokumi substances reported to date, γ-glutamyl peptides have been examined in detail. This chapter introduces studies on γ-glutamyl peptides. γ-Glu-Leu, γ-Glu-Val,
ALB
发表于 2025-3-31 08:02:28
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CLASP
发表于 2025-3-31 11:16:54
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