Lv21
158 积分 2024-09-10 加入
Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic
9小时前
待确认
Transcriptomics and proteomics analyses reveal the molecular mechanisms of yeast cells regulated by Phe-Cys against ethanol-oxidation cross-stress
8天前
已完结
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
12天前
已完结
Investigating the interactions between selected heterocyclic flavor compounds and beef myofibrillar proteins using SPME-GC–MS, spectroscopic, and molecular docking approaches
13天前
已完结
Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms
13天前
已完结
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
14天前
已完结
Ionic strength–mediated protein and flavor studies on thermally processed hairtail pieces
20天前
已完结
胡萝卜膳食纤维中结合多酚的体外消化酵解规律 和营养特性、功能应用研究
1个月前
已完结
nteractions of heat-induced myosin with hsian-tsao polysaccharide to affect the ffshy odor adsorption capacity
1个月前
已完结
微生物转谷氨酰胺酶通过脱氨反应促进交联，增强冷冻凡纳滨对虾肌原纤维蛋白的凝胶化
1个月前
已完结
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