Lv715
3890 积分 2024-06-28 加入
Probing the molecular forces involved in binding of selected volatile flavour compounds to salt-extracted pea proteins
14天前
已完结
Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds
15天前
已完结
Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds
15天前
已完结
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
15天前
已完结
Flavor formation based on lipid in meat and meat products: A review
15天前
已完结
Aroma compounds identified in cooked meat: A review
15天前
已完结
Effect of pork meat proteins on the binding of volatile compounds
15天前
已完结
Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
15天前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
1个月前
已完结
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
1个月前
已完结
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