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1138 积分 2024-09-20 加入
Protein from red adzuki bean: extraction optimization, glycosylation modification and physicochemical properties of glycation products
2天前
已完结
Creating proteins with novel functionality via the Maillard reaction: a review
5天前
已完结
Effect of molecular weight distribution of sesame meal hydrolysates on the flavor profile of cysteine Maillard reaction products
7天前
已完结
A new functional protein‑polysaccharide conjugate based on protein concentrate from sesame processing by-products: Functional and physico-chemical properties
7天前
已完结
Second derivative F.t.-i.r. spectra of celluloses I and II and related mono- and oligo-saccharides
2个月前
已完结
Low-Temperature Production of 5-Hydroxymethylfurfural from Fructose Using Choline Chloride–Ethylene Glycol–Maleic Acid Ternary Deep Eutectic Solvents
5个月前
已完结
Voronoi Tessellation as a Tool for Predicting the Formation of Deep Eutectic Solvents
5个月前
已完结
Glycerol, an Underestimated Flavor Precursor in the Maillard Reaction
7个月前
已完结
Laser-Excited Fluorescence of Dityrosine
7个月前
已完结
Effect of urea on volatile generation from Maillard reaction of cysteine and ribose
7个月前
已完结
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