Lv4
780 积分 2025-08-08 加入
Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics
10小时前
待确认
A comprehensive investigation on the interaction between jaceosidin, baicalein and lipoxygenase: Multi-spectroscopic analysis and computational study
1个月前
已完结
Inhibitory effect of phenolic compounds on lipoxygenase activity in reverse micellar systems
1个月前
已完结
Analysis of flavor quality differences between LZ coffee and coffee based on untargeted metabolomics
1个月前
已完结
Analysis of different fermentation processes of jujube-hawthorn fermented beverage based on untargeted metabolomics and GC–MS
1个月前
已完结
Unveiling the formation mechanism of Moringa oleifera leaf flavonoids aglycones during Monascus anka fermentation by using integrated widely targeted metabolomics and proteomics analysis
1个月前
已完结
Analysis of different fermentation processes of jujube-hawthorn fermented beverage based on untargeted metabolomics and GC–MS
1个月前
已关闭
Characterization and application of soybean hull dietary fiber as a fat replacer in low-fat ice cream
2个月前
已完结
Molecular docking and dynamic simulation studies of isoflavones inhibiting Lox-2 activity for reducing beany flavor in soybean seeds
3个月前
已完结
Volatile compounds analysis and biodegradation strategy of beany flavor in pea protein
3个月前
已完结
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