Lv1
40 积分 2024-09-18 加入
Effects of Thermal Treatments on the Physicochemical and Flavor Profiles of Chili Powders and Their Derived Chili Oils
16天前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
16天前
已完结
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton
16天前
已完结
Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton patties
16天前
已完结
Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels
1个月前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
1个月前
已完结
Control strategies of pyrazines generation from Maillard reaction
3个月前
已完结
Optimized preparation and antioxidant activity of glucose-lysine Maillard reaction products
3个月前
已完结
Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds
3个月前
已完结
Histamine reduction by Maillard reaction with glucose
3个月前
已完结
皖公网安备34019202002308
