Lv4
550 积分 2025-10-11 加入
Generation of volatiles from heated enzymatic hydrolysates of perilla meal with coconut oil in Maillard reaction system
22天前
已完结
Studies on the Increasing Saltiness and Antioxidant Effects of Peanut Protein Maillard Reaction Products
22天前
已完结
Characteristic antioxidant activity and comprehensive flavor compound profile of scallop ( Chlamys farreri ) mantle hydrolysates-ribose Maillard reaction products
28天前
已完结
The Maillard reaction of a shrimp by-product protein hydrolysate: chemical changes and inhibiting effects of reactive oxygen species in human HepG2 cells
28天前
已完结
Sensory attribute and antioxidant capacity of Maillard reaction products from enzymatic hydrolysate of bovine bone marrow extract
30天前
已完结
Physicochemical and Flavor Characteristics of Maillard Reaction Products from Nile Tilapia Fish Skin Collagen Peptides Induced by Four Reducing Sugars
3个月前
已完结
Multiscale analysis of enzyme combinations and hydrolysis methods: Effects on bitterness, structure, functional properties, and peptide profile of soybean meal hydrolysates
3个月前
已完结
Multiscale analysis of enzyme combinations and hydrolysis methods: Effects on bitterness, structure, functional properties, and peptide profile of soybean meal hydrolysates
3个月前
已完结
Optimization of ultrasound assisted extraction of abalone viscera protein and its effect on the iron-chelating activity
5个月前
已完结
Insights into flavor and key influencing factors of Maillard reaction products: A recent update
5个月前
已完结
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