Lv3
260 积分 2022-12-22 加入
Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing
28天前
已完结
Determination of α-Dicarbonyl compounds in traditional Chinese herbal medicines
30天前
已完结
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
2个月前
已完结
Glycine-Xylose Amadori Compound Formation Tracing through Maillard Browning Inhibition by 2-Threityl-thiazolidine-4-carboxylic Acid Formation from Deoxyosone and Exogenous Cysteine
2个月前
已完结
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
2个月前
已完结
Formation and fate of Amadori rearrangement products in Maillard reaction
2个月前
已完结
Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception
2个月前
已完结
Effect of amino acids on Maillard reaction product formation and total antioxidant capacity in white pan bread
3个月前
已完结
Contribution of Pyrrole Formation and Polymerization to the Nonenzymatic Browning Produced by Amino−Carbonyl Reactions
4个月前
已完结
Simultaneous Analysis of Malondialdehyde, 4-Hydroxy-2-hexenal, and 4-Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography
4个月前
已完结
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