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90 积分 2024-08-26 加入
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
2个月前
已完结
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
2个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
3个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
3个月前
已完结
Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms
4个月前
已完结
Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation
4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
7个月前
已完结
Obesity, Whole Blood Serotonin and Sex Differences in Healthy Volunteers
7个月前
已完结
Theabrownin from Fu Brick Tea Exhibits the Thermogenic Function of Adipocytes in High-Fat-Diet-Induced Obesity
7个月前
已完结
Theabrownin from Fu Brick Tea Improves Ulcerative Colitis by Shaping the Gut Microbiota and Modulating the Tryptophan Metabolism
7个月前
已完结
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