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728 积分 2025-09-17 加入
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat
19天前
已完结
Use of egg yolk phospholipids to generate chicken meat odorants
19天前
已完结
Use of egg yolk phospholipids to generate chicken meat odorants
1个月前
已完结
Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)
2个月前
已完结
Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed
2个月前
已完结
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms
2个月前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
2个月前
已完结
Soybean hull polysaccharides: Extraction technologies, Structure–Function relationships, and emerging bioactivities
3个月前
已完结
Characterization and application of soybean hull dietary fiber as a fat replacer in low-fat ice cream
3个月前
已完结
Production and purification of protein hydrolysates (review)
3个月前
已完结
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