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30 积分 2022-11-03 加入
Flavor of Peanut oil: An overview of odorants, analytical techniques, factors affecting flavor characteristics
18天前
已完结
Effects of sucrase enzymatic hydrolysis combined with Maillard reaction on soy protein hydrolysates: Bitterness and functional properties
1个月前
已完结
A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC–MS coupled with chemometrics
1个月前
已完结
Enzymatic methods for the preparation of fragrant rapeseed oil: Effect of reducing sugars on flavor production using the Maillard reaction
1个月前
已完结
Study on Maillard reaction mechanism by quantum chemistry calculation
1个月前
已完结
Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
2个月前
已完结
Volatile profiles of Allium tenuissimum L. flower fried by four different oils, using SPME–GC–MS, and sensory evaluation coupled with partial least squares regression
2个月前
已完结
A Kinetic Study of Glycerol Esterification with Acetic Acid Over a Commercial Amberlyst-35 Ion Exchange Resin
3个月前
已关闭
Synthesis of hydrophilic glyceryl monocaffeate with economical catalyst cation‐exchange resin Amberlyst‐35
3个月前
已完结
Investigation of the effects of lights, temperatures and packaging materials on the virgin rapeseed oil flavors during storage
4个月前
已完结
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