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30 积分 2026-01-26 加入
Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars
3个月前
已完结
Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction
3个月前
已关闭
Effect of Maillard Reaction Products Derived from Cysteine on the Formation of Dimethyl Disulfide and Dimethyl Trisulfide during Storage
3个月前
已完结
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates
3个月前
已完结
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