Lv22
138 积分 2023-01-03 加入
Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique
2小时前
待确认
Hemp seed protein: a promising meat protein substitute with high nutritional value, high safety, and high meat like aroma characteristics
23小时前
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
16天前
已完结
Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources
16天前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
17天前
已完结
Aroma formation in peptide-involved Maillard reaction: mechanistic insights, key factors, and control strategies
28天前
已完结
Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat
1个月前
已完结
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
1个月前
已完结
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal
1个月前
已完结
Maillard reaction products of hydrolyzed Copyinds comatus protein with various sugar-amino acid combinations: Focusing on their meaty aroma notes and salt reduction abilities
1个月前
已完结
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