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40 积分 2025-11-02 加入
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
10天前
已完结
Mechanism of pyrazines and thioethers formation promoted by high oxygen concentration in the methionine-glucose Maillard reaction system
11天前
已完结
Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties
4个月前
已完结
Key volatile off-flavor compounds identification in chicken meat and deodorizing effects of polyphenol and spice extracts
5个月前
已完结
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