Lv11
46 积分 2024-11-03 加入
Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening
5小时前
已完结
The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities
26天前
已完结
Microbiota dynamics and volatile metabolite generation during sausage fermentation
26天前
已完结
Flavor enhancement pathways and mechanisms of cold-pressed walnut oil based on defatted cold-pressed walnut meal hydrolysates
1个月前
已完结
Rheological properties and thickening effect of high molecular weight exopolysaccharide and intracellular polysaccharide from Schizophyllum commune
1个月前
已完结
Ultrasonication-assisted enzymatic bioprocessing as a green method for valorizing oat hulls
1个月前
已关闭
Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
2个月前
已完结
Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques
2个月前
已完结
The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms
2个月前
已完结
Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates
3个月前
已完结
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