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46 积分 2026-01-05 加入
The mechanism of β-ionone enhancing the sweet taste of phloridzin
4天前
已完结
The mechanism of β-ionone enhancing the sweet taste of phloridzin
4天前
已关闭
Factors affecting the ortho- and retronasal perception of flavors: A review
4天前
已完结
Decoding the interaction of characteristic aroma compounds in Anhui rose damascena essential oil: Utilizing odor activity values, molecular simulation, and machine learning
8天前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
14天前
已完结
Unraveling the key chemical components transformation and aroma formation mechanisms during tobacco curing-drying process: A comprehensive review
14天前
已关闭
Pyrolysis characteristics of different types of tobacco and its correlation with the released aroma components under heating condition
19天前
已完结
The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage
26天前
已完结
Robust, malleable, degradable, self-healable, weldable and recyclable polyimine thermosets from natural peach gum and chitosan
27天前
已完结
Spray-drying microencapsulation of citral with soy protein-soy polysaccharide Maillard reaction products: stability and release characteristics
29天前
已完结
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