Lv11
40 积分 2025-05-23 加入
Lysozyme: an important defence molecule of fish innate immune system
2小时前
待确认
The impact of the addition of Vitamin C, NaCl, clove oil on the muscle of live blunt-snout bream during transportation
19天前
已完结
Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques
1个月前
已完结
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
1个月前
已完结
Potential of Microorganisms to Decrease the “Beany” Off-Flavor: A Review
1个月前
已完结
Reduction of Levels of Volatile Components Associated with the “Beany” Flavor in Soymilk by Lactobacilli and Streptococci
1个月前
已完结
Deodorization of Soybean Proteins by Enzymatic and Physicochemical Treatments
1个月前
已完结
Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time
1个月前
已完结
Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate
2个月前
已完结
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
2个月前
已完结
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