Lv3
248 积分 2024-09-18 加入
An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteases
16小时前
已完结
Improving the sensory quality and health attributes of goji berry wine with Lachancea thermotolerans: A focus on acidity, aroma, and phenolic enrichment
4天前
已关闭
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
4天前
已完结
The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae
5天前
已完结
Innovative enhancement of flavor profiles and functional metabolites composition in Pandanus amaryllifolius through lactic acid bacteria fermentation
6天前
已完结
Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
6天前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
1个月前
已完结
Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products
1个月前
已完结
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases
1个月前
已完结
Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate
1个月前
已完结
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