Lv6
1710 积分 2023-04-03 加入
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
11天前
已完结
Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid
15天前
已完结
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
19天前
已完结
Identification of grapevine microRNAs and their targets using high throughput sequencing and degradome analysis
1个月前
已完结
Formation and fate of Amadori rearrangement products in Maillard reaction
1个月前
已完结
Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products
1个月前
已完结
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
1个月前
已完结
Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures
3个月前
已完结
Theory and protocol of dual mode unity solid-phase microextraction
3个月前
已完结
Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis
3个月前
已完结
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