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10 积分 2024-06-02 加入
Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction
1小时前
已完结
Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis
2小时前
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Effect of different hot air drying process on flavor compounds and Maillard reaction products of Boletus edulis by HS-SPME/GC-MS coupled with multivariate analysis
2小时前
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The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C
1个月前
已完结
Biocatalyst for the synthesis of natural flavouring compounds as food additives: Bridging the gap for a more sustainable industrial future
1个月前
已完结
Spices as Functional Foods
1个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
1个月前
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Simultaneous Detection and Analysis of Free Amino Acids and Glutathione in Different Shrimp
1个月前
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Reduced Allergenicity of shrimp (Penaeus vannamei) by altering the protein fold, digestion susceptibility, and allergen epitopes
1个月前
已完结
The NADPH oxidase in Volvariella volvacea and its differential expression in response to mycelial ageing and mechanical injury
1个月前
已完结
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