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462 积分 2025-10-18 加入
Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
1小时前
待确认
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
1天前
已完结
Formation of sulfur aroma compounds in reaction mixtures containing cysteine and three different forms of ribose
2天前
已完结
The influence of structure, dissociation constants, and an aqueous environment on the physicochemical properties of L-α-amino acids
7天前
已完结
Characterisation of inorganic elements and volatile organic compounds in the dried sea cucumber Stichopus japonicus
20天前
已完结
Adsorption characteristics of V-type starch for off-odors of sea cucumber intestinal peptides in solid-phase environment
20天前
已完结
Compositional Characteristics and Antioxidant Properties of Fresh and Processed Sea Cucumber (Cucumaria frondosa)
21天前
已完结
Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty
22天前
已完结
Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
23天前
已完结
Influence of reducing sugars and protein-to-sugar ratios on volatile profile, pH, and browning intensity of Maillard-reacted nutritional yeast hydrolysate
23天前
已完结
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