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华东师范大学张鲁嘉课题组在《Chemical Engineering Journal》发表创新研究
Food Science& Nutrition-Investigation on the characteristics and mechanisms of ACE inhibitory peptides by a thorough analysis of all 8000 tripeptides via binding free energy calculation
Food Chem-A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception
Int. J. Biol. -Rationally designing P450BM3-H to excavate a novel channel for product exit and enhance overall performance
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