Lv515
1350 积分 2024-03-25 加入
Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment
2个月前
已完结
Sensory directed analysis for key odor-active compounds in by-products flavorings enhanced by enzymatic hydrolysis and Maillard reaction
2个月前
已完结
Aroma formation in peptide-involved Maillard reaction: mechanistic insights, key factors, and control strategies
2个月前
已完结
Observations on Octopus joubini: Some aspects of reproductive biology and growth
3个月前
已完结
Characterization of bitter peptide release and antioxidant activity of peptide mixture of clam (Aloididae aloidi): Combining sensory and physicochemical approach
3个月前
已关闭
Some aspects of the reproductive biology of two Atlantic species of Polycera (Mollusca: Opisthobranchia)
3个月前
已完结
Observations on Octopus joubini: Some aspects of reproductive biology and growth
3个月前
已关闭
Cymbium spp. (Gastropoda: Mollusca) as bivalve predators at the tidal flats of the Banc d'Arguin, Mauritania
3个月前
已完结
Comparative effects of enzymatic hydrolysis by four proteases on the structure, functional properties, and bioactivities of lactoferrin
3个月前
已完结
Trehalose substitution for sucrose improves freeze-thaw stability of Penaeus vannamei surimi: Focus on molecular interactions and cross-linking properties
4个月前
已完结
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