Lv3
290 积分 2022-12-22 加入
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
2个月前
已完结
Widely targeted metabolomics analysis of white peony teas with different storage time and association with sensory attributes
2个月前
已完结
Vitamin B12 Encapsulation in Soymilk Powder and Analyzing the Impact of Spray-Drying Conditions on Powder Quality
2个月前
已完结
Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing
6个月前
已完结
Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines
6个月前
已完结
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
7个月前
已完结
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine
7个月前
已完结
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
7个月前
已完结
Formation and fate of Amadori rearrangement products in Maillard reaction
7个月前
已完结
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception
7个月前
已完结
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