Lv4
719 积分 2024-01-02 加入
Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone
4天前
已完结
Exploring flavor separation in soy protein enzymatic hydrolysates via resin adsorption/desorption: A study on physicochemical characteristics and mass transfer dynamics
6天前
已完结
Retention and release of aroma and taste compounds, influence on perception
4个月前
已关闭
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
7个月前
已完结
Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal
1年前
已完结
Off-flavour compounds in collagen peptides from fish: Formation, detection and removal
1年前
已完结
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