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Recent Advances on Aroma-food Ingredient Interactions: A Review
11小时前
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Exclusive: These universities have the most retracted scientific articles
1个月前
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Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
2个月前
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Molecular interactions by thermodynamic and computational molecular docking simulations of selected strawberry esters and pea protein isolate in an aqueous model system
2个月前
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Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
2个月前
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Competitive binding between key aroma components of a strawberry flavoring and pea protein isolate within an aqueous model system
2个月前
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Protein/Peptide-Polyphenol Interactions: Molecular Mechanisms, Functional Synergy, and Emerging Applications
2个月前
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