Lv21
104 积分 2025-09-29 加入
Effects of Olive, Canola, and Sunflower Oils on the Formation of Volatiles from the Maillard Reaction of Lysine with Xylose and Glucose
9天前
已完结
Flavor enhancement pathways and mechanisms of cold-pressed walnut oil based on defatted cold-pressed walnut meal hydrolysates
9天前
已完结
Effect of lipids complexes on controlling ethylene gas release from V-type starch
9天前
已关闭
Effects of Droplet Crystallization and Melting on the Aroma Release Properties of a Model Oil-in-Water Emulsion
10天前
已完结
Production of trans-free shortening by lipase catalysed interesterification using mustard oil and palm stearin: optimisation and characterisation
10天前
已完结
Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor
10天前
已完结
Fatty acid, triacylglycerol and minor component profiles affect oxidative stability of camelina and sophia seed oils
10天前
已完结
Enzymatic Interesterification of Palm Stearin and Palm Olein Blend Catalyzed by sn-1,3-Specific Lipase: Interesterification Degree, Acyl Migration, and Physical Properties
10天前
已完结
Combining lipase enzymatic techniques and antioxidants on the flavor of structured lipids (SLs) prepared from goat butter and coconut oil
10天前
已完结
Enzymatic interesterification of palm olein and hydrogenated palm oil: Effects on physicochemical properties
10天前
已完结
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