Lv0
0 积分 2025-10-09 加入
Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship
16天前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
16天前
已完结
Key saltiness-enhancing substances in Maillard reaction products derived from chicken breast hydrolysate: Identification, saltiness-enhancing ability and mechanism
16天前
已完结
Quantitative Studies and Taste Reconstitution Experiments of the Sour and Lingering Mouthful Orosensation in a Debittered Extract of Traditional Japanese Dried and Fermented Skipjack Tuna (Hongarebushi)
2个月前
已完结
Flavor enhancement of soy protein isolate hydrolysates through the Maillard reaction and identification of saltiness-enhancing peptides
3个月前
已完结
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
3个月前
已完结
Seven novel umami peptides from Takifugu rubripes and their taste characteristics
3个月前
已完结
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum
3个月前
已完结
Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography
3个月前
已完结
Enhancing the aroma of beef tallow by combining enzymatic hydrolysis with Maillard reaction utilizing various reducing sugars
3个月前
已完结
皖公网安备34019202002308
