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An integrated Peptidomics approach to analysing the formation mechanism of bitter taste in walnut protein hydrolysates
15小时前
已完结
Multidimensional bionic technology, LC-MS, GC-IMS combined with AHP-TOPSIS model to evaluate the impact of different processing methods on the quality of Gastrodia elata
15小时前
已完结
Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products
15小时前
已完结
Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
15小时前
已完结
Effects of enzymatic hydrolysis and Maillard reaction on the flavor and antioxidant activity of Agaricus blazei Murill
9天前
已完结
Flavor enhancement of Grifola frondosa extracts via enzymatic hydrolysis and subsequent Maillard reaction treatment: Volatile compounds and key odorants identification
9天前
已关闭
Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose
29天前
已完结
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
1个月前
已完结
Increased iron deposition in putamen and substantia nigra correlates with cognitive function in cerebral small vessel disease: A quantitative susceptibility mapping study
1个月前
已关闭
Characterization of key aroma compounds in Maillard reaction products of Agrocybe aegerita enzymatic hydrolysates by GC×GC-O-MS
1个月前
已完结
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