Results 261 to 270 of about 157,300 (313)

Amino Acid and Biogenic Amine Profiles in Sausages Reformulated With Processed, Fermented Oyster Mushrooms

open access: yesChemFoodChem, EarlyView.
This research showed that sausage reformulation preserves high essential amino acid and branched‐chain amino acid content, as well as increasing free amino acids (FAA) related to umami flavor and health‐promoting components such as GABA in the products.
Albert Gashi   +4 more
wiley   +1 more source

GIPSy2: high-performance and scalable genomic island prediction software. [PDF]

open access: yesSci Rep
Rodrigues DLN   +6 more
europepmc   +1 more source

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