Lv12
84 积分 2025-10-11 加入
Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein
6天前
已完结
Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat
6天前
已完结
Comparisons of characteristics, kinetics and biological activities of glycosylated α-lactalbumin produced by microwave and conventional heating
7天前
已关闭
Microwave-assisted maillard reaction between rice protein and dextran induces structural changes and functional improvements
7天前
已完结
Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction
7天前
已完结
Effect of beef tallow, phospholipid and microwave combined ultrasonic pretreatment on Maillard reaction of bovine bone enzymatic hydrolysate
7天前
已完结
Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction
9天前
已完结
High-Pressure Effects on Maillard Reaction between Glucose and Lysine
24天前
已完结
Recent trends in aroma release and perception during food oral processing: A review
26天前
已完结
Olfactory impact of esters on rose essential oil floral alcohol aroma expression in model solution
27天前
已完结
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