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38 积分 2025-10-08 加入
Exploring the Mechanism of Directional Production of Characteristic Compounds by Interaction between Fish Myofibrillar Protein and Key Lipids with Different Saturations
1天前
待确认
Plant-based meat alternatives: understanding the benefits and trade-offs for human and environmental health
2个月前
已关闭
Can Plant-Based Meat Alternatives Be Part of a Healthy and Sustainable Diet?
2个月前
已完结
The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour
2个月前
已完结
Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds
4个月前
已完结
The effect of germination time on soymilk odor: Key odor compounds and formation mechanisms
4个月前
已完结
Comparison of γ‐aminobutyric acid accumulation capability in different mung bean (Vigna radiata L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines
4个月前
已完结
Effects of Power Frequency Electromagnetic Fields on Growth of GerminatingVicia fabaL., the Broad Bean
5个月前
已完结
Accumulating mechanism of γ‐aminobutyric acid in soybean (Glycine max L.) during germination
10个月前
已完结
Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk
10个月前
已完结
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