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280 积分 2024-05-01 加入
Effects of enzymatic hydrolysis and Maillard reaction on the flavor and antioxidant activity of Agaricus blazei Murill
5天前
已完结
In vitro simulated digestion of and microbial characteristics in colonic fermentation of polysaccharides from Lentinus edodes
5天前
已完结
Advances in edible mushroom-derived umami peptides: preparation, screening, evaluation, resource exploration and synergistic effects
5天前
已完结
Effect of different sulfur-containing compounds on the structure, sensory properties and antioxidant activities of Maillard reaction products obtained from Pleurotus citrinopileatus hydrolysates
6天前
已完结
Effect of ultrasound treatment on the properties of lotus seed protein gel
9天前
已完结
A review on the edible mushroom as a source of special flavor: Flavor categories, influencing factors, and challenges
13天前
已完结
Effects of enzymatic hydrolysis and Maillard reaction on the flavor and antioxidant activity of Agaricus blazei Murill
13天前
已完结
Distinct circuit motifs evaluate opposing innate values of odors
1个月前
已完结
Characterization of Cinnamomum kanehirae Extract-Stimulated Triterpenoids Synthesis in Submerged Fermentation of Antrodia camphorata via Untargeted Metabolomics
1个月前
已完结
Solvent dielectric constant as a predictor of polyphenol yield and antioxidant activity in extracts from moringa
1个月前
已完结
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