Lv3
308 积分 2025-07-20 加入
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
6天前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
6天前
已完结
Elucidation of the molecular mechanism for the phenolic acid removing the fishy odor bound to proteins in sea bass
6天前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
6天前
已完结
Oxidases and rolling dominate black tea polysaccharide conjugates formation: Enzymatic and non-enzymatic mechanisms
22天前
已完结
Tea aroma retention strategies using tea polysaccharide conjugates: Insights from the yellowing process
27天前
已关闭
Blending coffee white tea with flower flavor rooibos to mask the burnt flavor
1个月前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
1个月前
已完结
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
1个月前
已完结
Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction
1个月前
已完结
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