Lv3
400 积分 2024-04-22 加入
Multi-dimensional pungency and sensory profiles of powder and oil of seven chili peppers based on descriptive analysis and Scoville heat units
1天前
已完结
The investigation of detection and sensing mechanism of spicy substance based on human TRPV1 channel protein-cell membrane biosensor
1天前
已完结
Biologically calibrated and quantitative spiciness measurement based on a TRPV1-Responsive biosensing platform
1天前
已完结
Mechanistic insights into off-flavor masking of textured soy protein using a Maillard reaction system with D-xylose and sulfur-containing amino acids
6天前
已完结
Lipidomics-based evaluation of gender and monthly age on the quality of Congling Tibetan chicken
6天前
已完结
The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome
6天前
已完结
Why Does Braising Enhance the Aroma Profile of Xinjiang Braised–Roasted Chicken? Insights into Precursor Conversion and Aroma Formation Pathways
6天前
已完结
Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment
11天前
已完结
Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction
11天前
已完结
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compounds
11天前
已完结
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