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Color Reversion in Processed Vegetables I. Studies on Regreened Pea Purées
4个月前
已完结
Discoloration in Raw and Processed Fruits and Vegetables
4个月前
已完结
A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition
4个月前
已完结
Sensory directed analysis for key odor-active compounds in by-products flavorings enhanced by enzymatic hydrolysis and Maillard reaction
7个月前
已关闭
Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism
7个月前
已完结
Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction
7个月前
已完结
Investigation of umami and kokumi taste‐active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction
7个月前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
8个月前
已完结
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