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Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement
5小时前
待确认
Research Progress in Saltiness Perception and Salty Substitutes
25天前
已完结
Multidisciplinary insights for salt reduction and flavor enhancement in foods: integrating strategies via molecular design, taste signal transduction, and cognitive perception
2个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
5个月前
已完结
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
5个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
1年前
已完结
Elucidation of the biosynthetic pathway of hydroxysafflor yellow A
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