Lv11
40 积分 2025-11-02 加入
美拉德反应葡萄糖-谷氨酸模型中α-二羰基化合物形成的动力学
1小时前
待确认
脱酰胺对天冬酰胺和脯氨酸与葡萄糖的美拉德反应中吡嗪和脯氨酸特异性化合物形成的影响
2小时前
已完结
Formation of Volatile Pyrazinones in Amadori Rearrangement Products and Maillard Reaction Systems and the Major Formation Pathways
29天前
已完结
Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound
1个月前
已完结
甲硫氨酸-葡萄糖梅拉德反应系统中高氧浓度促进吡嗪和硫醚生成的机制
1个月前
已完结
Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures
2个月前
已完结
Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine-glucose Maillard reaction system
2个月前
已完结
Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties
6个月前
已完结
Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts
7个月前
已完结
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