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16 积分 2024-01-04 加入
Natural sources, mechanisms, and sensory evaluation of umami and kokumi flavour compounds in food
1个月前
已完结
Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.)
1个月前
已完结
Flavour characterization of twelve species of edible algae
1个月前
已关闭
Model Studies on the Key Aroma Compounds Formed by an Oxidative Degradation of ω-3 Fatty Acids Initiated by either Copper(II) Ions or Lipoxygenase
1个月前
已完结
Elemental and radioactive analysis of commercially available seaweed
1个月前
已完结
Ultrasonic assisted enzymatic extraction, structural characterization, and tyrosinase inhibition mechanism of phlorotannins from Sargassum horneri
6个月前
已完结
The new choice for ultrasonic-assisted extraction of Laminaria japonica polysaccharides: a green and efficient deep eutectic solvent
7个月前
已完结
Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
7个月前
已完结
Ultrasound Modifies the Properties of Sodium Alginate: Correlation between Biological Activities and Molecular Characteristics
7个月前
已完结
Co-delivery of astaxanthin using positive synergistic effect from biomaterials: From structural design to functional regulation
8个月前
已完结
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