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How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
2天前
已完结
Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
17天前
已完结
Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing
18天前
已完结
De Novo Synthesis of Tyramine in Engineered Escherichia coli Using Two-Stage Dissolved Oxygen-Controlled Fermentation
22天前
已完结
Optimized synthesis of vanillin by utilizing corn cob through solid-state fermentation from indigenously isolated microbial strain Bacillus cereus PP068302
22天前
已完结
Molecular Characteristics and Thermal Stability of Salty/Saltiness-Enhancing Peptides from Enzymatic Hydrolysates of Agaricus bisporus
1个月前
已完结
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception
1个月前
已完结
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
1个月前
已完结
A Smart Digital Health Platform to Enable Monitoring of Quality of Life and Frailty in Older Patients with Cancer: A Mixed-Methods, Feasibility Study Protocol
29天前
已采纳
A novel water borne green textile polyurethane dispersions finishes from cotton (Gossypium arboreum) seed oil based polyol used in modification of cellulosic fabrics
1个月前
已采纳
Achieving superior mechanical and corrosion properties in medium-thickness Ti-6Al-4 V alloy joints by back heating assisted friction stir welding below β-phase transformation temperature
1个月前
已采纳
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