Lv3
340 积分 2024-07-26 加入
Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes)
5个月前
已完结
Succinic Acid Based Particles as Carriers of Volatile Substances
6个月前
已完结
Surface Morphology-Enhanced Delivery of Bioinspired Eco-Friendly Microcapsules
6个月前
已完结
Delivery Systems for Low Molecular Weight Payloads: Core/Shell Capsules with Composite Coacervate/Polyurea Membranes
6个月前
已完结
Study on fermented beef condiment precursors
6个月前
已完结
Effect of microbial fermentation enhance the flavor of beef flavoring
6个月前
已完结
High-throughput screening for aroma production in food fermentations
6个月前
已完结
Effect of Emerging Processing Technologies on Maillard Reactions
7个月前
已完结
Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties
9个月前
已完结
Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating
9个月前
已完结
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