Lv2
110 积分 2024-09-26 加入
Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage
1小时前
已完结
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
2小时前
已完结
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
2小时前
已完结
Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties
4天前
已完结
Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation
1个月前
已完结
Olfactory receptors in neural regeneration in the central nervous system
3个月前
已完结
Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile
3个月前
已完结
Formation of lipid-derived volatile products through lipoxygenase (LOX)- and hydroperoxide lyase (HPL)- mediated pathway in oat, barley and soy bean
3个月前
已完结
PPI-Miner: A Structure and Sequence Motif Co-Driven Protein–Protein Interaction Mining and Modeling Computational Method
4个月前
已完结
Flavour them up! Exploring the challenges of flavoured plant‐based foods
4个月前
已完结
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