Lv12
44 积分 2024-11-20 加入
Regulation of PPARγ/CPT-1 expression ameliorates cochlear hair cell injury by regulating cellular lipid metabolism and oxidative stress
6小时前
已完结
The intervention effects of Pleurotus citrinopileatus polysaccharides with different molecular weights on high-fat diet mice
14天前
已完结
Ultrasonic-assisted enzymatic hydrolysis of Perinereis aibuhitensis using the RSM–BP–GA model
1个月前
已完结
A Novel Polysaccharide Purified from Tricholoma matsutake: Structural Characterization and In Vitro Immunological Activity
1个月前
已完结
Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression
1个月前
已完结
The potential application of vegetable oils in the D-xylose and L-cysteine Maillard reaction system for meaty aroma production
1个月前
已完结
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma
2个月前
已完结
Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS ‐ SPME ‐ GC – MS and molecular simulation approach
2个月前
已完结
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
2个月前
已完结
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