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80 积分 2024-08-26 加入
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
9小时前
待确认
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
9小时前
已完结
Flavor formation based on lipid in meat and meat products: A review
1个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
1个月前
已完结
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
2个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
2个月前
已完结
Short-Chain Fatty Acids Protect Against High-Fat Diet–Induced Obesity via a PPARγ-Dependent Switch From Lipogenesis to Fat Oxidation
5个月前
已完结
Obesity, Whole Blood Serotonin and Sex Differences in Healthy Volunteers
5个月前
已完结
Theabrownin from Fu Brick Tea Exhibits the Thermogenic Function of Adipocytes in High-Fat-Diet-Induced Obesity
5个月前
已完结
Theabrownin from Fu Brick Tea Improves Ulcerative Colitis by Shaping the Gut Microbiota and Modulating the Tryptophan Metabolism
5个月前
已完结
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