Lv5
1130 积分 2024-11-24 加入
Flavor formation of tilapia byproduct hydrolysates in Maillard reaction
7个月前
已完结
The Fishy Off-Odor Removal and Umami Enhancing Effect of Enzymatic Hydrolysis of Fish By-Products by Proteases
7个月前
已完结
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
7个月前
已完结
Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue
7个月前
已完结
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
7个月前
已完结
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl
7个月前
已完结
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