Lv3
228 积分 2024-04-08 加入
Effects of anthocyanins on β-lactoglobulin glycoxidation: a study of mechanisms and structure–activity relationship
9天前
已完结
New Insights into the Umami and Sweet Taste of Oolong Tea: Formation of Enhancer N-(1-carboxyethyl)-6-(hydroxymethyl) pyridinium-3-ol (Alapyridaine) in Roasting Via Maillard Reaction
17天前
已完结
The Umami-enhancing Ability Improvement of Pea Protein Hydrolysate by Maillard Reaction Utilizing Sugar-derived NADES
3个月前
已完结
Protein digestion properties of Xinong Saanen goat colostrum and mature milk using in vitro digestion model
4个月前
已完结
Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic
6个月前
已完结
鞣花酸通过其与 Amadori 重排产物的加合物形成抑制美拉德褐变
9个月前
已完结
Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates
11个月前
已完结
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