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50 积分 2025-06-19 加入
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
14小时前
已完结
The role of frying time in shaping the flavor characteristics of chili rapeseed oil
20小时前
已完结
辣椒油特征香气物质的鉴定及加工工艺研究
1天前
已关闭
Protein‐Flavor Interactions in Plant Protein Food Matrix: Molecular Binding Mechanisms, Influencing Factors, and Modulation Strategies
6天前
已完结
Revealing flavor improvement in whey-based cold brew coffee: characteristic flavor compounds and formation mechanisms
7天前
已完结
The impact of storage conditions on quality and shelf life of fresh-cut jackfruit: a metabolomics perspective
14天前
已完结
Mechanistic insights into the release of milk flavor compounds from β-casein matrices: Roles of environmental conditions and molecular interactions
16天前
已完结
Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis
17天前
已完结
Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis
17天前
已完结
Purification and Characterization of γ-Glutamyl Transpeptidase from Toona sinensisand Its Function on Formation of Sulfur-Containing Volatiles
23天前
已完结
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