Lv11
30 积分 2026-01-26 加入
Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction
1小时前
求助中
Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage
6小时前
已完结
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates
3天前
已完结
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