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48 积分 2026-01-18 加入
Ultrasonic pretreatment elevates the functionality of Maillard reaction products from bovine bone enzymolysis: A comprehensive analysis of flavor development and antioxidant enhancement
15小时前
已完结
Effects of chicken fat oxidation levels on flavor compounds and sensory properties of Maillard reaction products in chicken bone broth: HS-SPME-GC-MS and molecular simulation approach
15小时前
已完结
Improving the flavor components, metabolic characteristics, and antioxidant activity of American ginseng by lactic acid bacteria and yeast fermentation
29天前
已关闭
Analysis of different fermentation processes of jujube-hawthorn fermented beverage based on untargeted metabolomics and GC–MS
1个月前
已完结
Role of Free Amino Acids and Peptides in Food Taste
1个月前
已完结
Role of Free Amino Acids and Peptides in Food Taste
1个月前
已关闭
Role of free amino acids and peptides in food taste
1个月前
已关闭
Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars
1个月前
已完结
Effects of different fermentation parameters on physicochemical properties, flavor, and sensory of cigar tobacco leaves fermented with aroma-producing Bacillus safensis DMMJ-4
1个月前
已关闭
Stimulation of Hair Growth Effect by Fermented Ginsenosides Using Levilactobacillus brevis THK-D437
1个月前
已完结
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