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Control Formation of Furans and Pyrazines Resulting from Dual Glycation Sites in Nα,Nε-Di(1-deoxy-d-xylulos-1-yl)lysine via Elevating Thermal Degradation Temperatures
3小时前
求助中
Accelerated Degradation of DiXyl-α,ε-Lys-ARP via Interaction between Extra-Added Xylose and Monosubstituted Lys-ARPs during Maillard Reaction
3小时前
已完结
Dual role of exogenous xylose in regulating pyrazines and furans formation during the thermal degradation of N,N-di(1-deoxy-d-xylulos-1-yl)lysine through temperature, reaction time, and xylose concentration control
3小时前
已完结
Enhancing Odor Analysis with Gas Chromatography–Olfactometry (GC-O): Recent Breakthroughs and Challenges
4个月前
已完结
Interactions of iron(II) and iron(III) with gallic acid and its homologues: a potentiometric and spectrophotometric study
4个月前
已完结
Isolation and characterization of melanoidins from beer
5个月前
已完结
Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS
5个月前
已完结
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
5个月前
已完结
Rapid identification of high-temperature Daqu Baijiu with the same aroma type through the excitation emission matrix fluorescence of maillard reaction products
5个月前
已完结
How Sorghum Grain Composition Affects the Quality of Chinese Baijiu - A Comprehensive Review
5个月前
已完结
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