Lv1
20 积分 2023-11-02 加入
Taste properties of Maillard-reaction products prepared from 1000 to 5000Da peptide
1天前
已完结
Effects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Summer Tieguanyin Oolong Tea from the Chinese Anxi County
4个月前
已完结
Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction
6个月前
已完结
Effects of hot‐air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leaves
7个月前
已完结
Volatiles from the Maillard reaction of L-ascorbic acid with L-glutamic acid/L-aspartic acid at different reaction times and temperatures
10个月前
已完结
Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars
10个月前
已完结
Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds
11个月前
已完结
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems
11个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
11个月前
已完结
皖公网安备34019202002308
