Lv31
290 积分 2024-07-26 加入
Succinic Acid Based Particles as Carriers of Volatile Substances
1个月前
已完结
Surface Morphology-Enhanced Delivery of Bioinspired Eco-Friendly Microcapsules
1个月前
已完结
Delivery Systems for Low Molecular Weight Payloads: Core/Shell Capsules with Composite Coacervate/Polyurea Membranes
1个月前
已完结
Study on fermented beef condiment precursors
1个月前
已完结
Effect of microbial fermentation enhance the flavor of beef flavoring
1个月前
已完结
High-throughput screening for aroma production in food fermentations
1个月前
已完结
Effect of Emerging Processing Technologies on Maillard Reactions
1个月前
已完结
Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties
3个月前
已完结
Stability of encapsulated beef-like flavourings prepared from enzymatically hydrolysed mushroom proteins with other precursors under conventional and microwave heating
3个月前
已完结
The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor
3个月前
已完结
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