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Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science
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Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
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Sesame lignans modulate aroma formation in sesame oil through the Maillard reaction and lipid oxidation in model systems
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The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
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