Lv4
540 积分 2025-11-06 加入
Promoted Formation of Pyrazines and Sulfur-Containing Volatile Compounds through Interaction of Extra-Added Glutathione or Its Constituent Amino Acids and Secondary Products of Thermally Degraded N-(1-Deoxy-d-ribulos-1-yl)-Glutathione
1个月前
已完结
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine
1个月前
已完结
Simultaneously Enhanced Formation of Pyrazines and Furans during Thermal Degradation of the Glycyl-l-glutamine Amadori Compound by Selected Exogenous Amino Acids and Appropriate Elevated Temperatures
1个月前
已完结
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
1个月前
已完结
Synergistic fermentation of Lactiplantibacillus plantarum 40 and 42 regulates browning in soybean paste and its mechanistic analysis
1个月前
已完结
Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale
1个月前
已完结
Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing
1个月前
已完结
The optimization of quality in soybean paste: A study based on combining lactic acid bacteria isolation and purification technology with multi-sensor technology
1个月前
已完结
Assessment of selected antioxidants in tomato pomace subsequent to treatment with the edible oyster mushroom, Pleurotus ostreatus, under solid-state fermentation
1个月前
已完结
Factors affecting the Maillard browning reaction between sugars and amino acids. Nonenzymic browning of dehydrated orange juice
1个月前
已完结
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