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10 积分 2025-04-29 加入
Flavor enhancement of corn oil through the solid-state complex-enzyme hydrolysis: Process optimization and mechanistic insights
2个月前
已完结
The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds
2个月前
已完结
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases
2个月前
已完结
Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea
3个月前
已完结
Interactive effects of soaking duration and drying temperature on the drying kinetics and proximate composition of tiger nuts (Cyperus esculentus L.)
3个月前
已完结
A sensitive voltammetric method for the determination of capsaicin and measurement of Scoville heat unit of pepper jam
3个月前
已关闭
Enhancing the aroma of beef tallow by combining enzymatic hydrolysis with Maillard reaction utilizing various reducing sugars
5个月前
已完结
Color characteristics and pyrolysis volatile properties of main colored fractions from the Maillard reaction models of glucose with three amino acids
5个月前
已完结
Combined volatile compounds and non‐targeted metabolomics analysis reveals variation in flavour characteristics, metabolic profiles and bioactivity of mulberry leaves after Monascus purpureus fermentation
5个月前
已完结
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications
5个月前
已完结
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