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isojso
Lv3
246 积分
2023-08-12 加入
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Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C
4天前
已完结
Effects of enzymatic hydrolysis treatments on the physicochemical properties of beef bone extract using endo‐ and exoproteases
5天前
已完结
Exopeptidases and Their Application to Reduce Bitterness in Food: A Review
5天前
已完结
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
5天前
已完结
Influence of thermal processing on flavor and sensory profile of sturgeon meat
15天前
已完结
Influence of thermal processing on flavor and sensory profile of sturgeon meat
17天前
已完结
Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review
18天前
已完结
Amadori Compounds of Cysteine and Their Role in the Development of Meat Flavor
21天前
已完结
Interaction of Added l-Cysteine with 2-Threityl-thiazolidine-4-carboxylic Acid Derived from the Xylose–Cysteine System Affecting Its Maillard Browning
21天前
已完结
Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose–Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration
21天前
已完结
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这并不是我所求助文章的补充材料
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