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140 积分 2025-06-07 加入
Advances on Comprehensive Utilization of Salted Duck Egg White
3天前
已完结
Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate
3天前
已完结
Preparation and characterization of the soybean protein isolate – chitosan oligosaccharide Maillard reaction products via wet‐heating
7天前
已完结
Characteristics and functional properties of soybean peptides-Hawthorn pectin Maillard conjugates synthesized/obtained under controlled temperature conditions
11天前
已完结
Changes in structure and flavor of egg yolk gel induced by lipid migration under heating
11天前
已完结
Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates
1个月前
已完结
Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties
1个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
1个月前
已完结
Widely targeted metabolomics and GC–IMS reveal flavor and metabolite variations in Rex and Hyla rabbit meat under different cooking methods
1个月前
已完结
Evolution of Key Flavor Compounds in Sonit Sheep Lamb During Grilling Process Using HS-GC-IMS, E-nose, E-tongue, and Physicochemical Techniques
1个月前
已完结
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