Lv2
158 积分 2023-01-03 加入
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
1天前
待确认
Flavor strengthening Maillard‐modified peptides of hydrolyzed corn protein: auxiliary bacteriostatic function on spare rib broth and its underlying mechanism
3天前
已完结
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021
5天前
已完结
Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments
17天前
已完结
Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique
21天前
已完结
Hemp seed protein: a promising meat protein substitute with high nutritional value, high safety, and high meat like aroma characteristics
22天前
已完结
Mechanistic insights into off-flavor masking of textured soy protein using a Maillard reaction system with D-xylose and sulfur-containing amino acids
1个月前
已完结
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
1个月前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
1个月前
已完结
Aroma formation in peptide-involved Maillard reaction: mechanistic insights, key factors, and control strategies
1个月前
已完结
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