Lv3
230 积分 2023-12-31 加入
Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review
18小时前
待确认
Integrated HS-SPME-GC–MS and UHPLC-O-TOF-MS-based metabolomics revealed the characteristics flavor and nonvolatile metabolites during the hydrolysis process of Boletus edulis
19小时前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
8个月前
已完结
Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on proteolytic changes and bioactivities (antioxidant and antihypertensive activities) in fermented pork sausage
11个月前
已完结
Production of fermented pork jerky using Lactobacillus bulgaricus
11个月前
已完结
Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate
1年前
已完结
Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
1年前
已完结
Advances in flavor peptides with sodium-reducing ability: A review
1年前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1年前
已完结
Effects of microbial community succession on flavor compounds and physicochemical properties during CS sufu fermentation
1年前
已完结
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