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圆脸妹妹
Lv1
40 积分
2023-11-19 加入
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Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
6天前
已完结
Thiamine, cysteine and xylose added to the Maillard reaction of goat protein hydrolysate potentiates the formation of meat flavoring compounds
18天前
已完结
The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin
18天前
已完结
Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS
18天前
已完结
Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS
20天前
已完结
Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
20天前
已完结
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
20天前
已完结
Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
1个月前
已完结
Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems
1个月前
已完结
Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID
1个月前
已完结
没有进行任何应助
谢谢,感谢
5个月前
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5个月前
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