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Glycated peptides obtained from cultured crocodile meat hydrolysates via Maillard reaction and the anti-aging effects on Drosophila in vivo
24天前
已完结
Galactooligosaccharides in infant formulas: Maillard reaction characteristics and influence on formation of advanced glycation end products
24天前
已完结
Maillard reaction in different food products: Effect on product quality, human health and mitigation strategies
26天前
已完结
Effects of Maillard reaction of different monosaccharide-modified on some functional properties of fish gelatin
26天前
已完结
Evaluation on the formation of lipid free radicals in the oxidation process of peanut oil
1个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
1个月前
已完结
Novel paeonol derivatives: Design, synthesis and anti-inflammatory activity in vitro and in vivo
1个月前
已完结
Identification and taste characteristics of novel umami peptides from Yanjin black bone chicken hydrolysates and their binding mechanism with umami receptor
1个月前
已完结
Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction
1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
3个月前
已完结
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