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γ-谷氨酰转肽酶的催化特性及其在食品领域应用研究进展.

• Authors : 张柯铭; 罗茜; 魏夏森

• Source: Food & Fermentation Industries; 2/15/2024, Vol. 50 Issue 3, p304-313, 10p

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基于感官组学解析热加工鹰爪虾关键 滋味成分的变化.

• Authors : 贾倩男; 侯 虎; 王 聪

Subjects: HIGH performance liquid chromatography; BETAINE; LIQUID chromatography-mass spectrometry

• Source: Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 20, p212-218, 8p

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新鲜乳扇贮存期间关键香气组分变化分析.

• Authors : 王亚东; 韩颢颖; 韩兆盛

Subjects: ETHYL acetate; COMPOSITION of milk; MILK quality

• Source: Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 24, p202-209, 8p

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奶酪中挥发性硫化物的风味贡献、检测方法及 其生物合成调控的研究进展.

• Authors : 陈 臣; 聂航鑫; 于海燕

• Source: Journal of Food Safety & Quality; Sep2022, Vol. 13 Issue 18, p5779-5785, 7p

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猪骨素组分对鲜味及鸡汤模型香气鼻后感受强度的 增强作用.

• Authors : LIU He; ZHANG Bin; REN Zhen

• Source: Modern Food Science & Technology; 2021, Vol. 37 Issue 11, p317-327, 11p

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发酵食品源功能活性肽及其应用研究进展.

• Authors : 黄晓辰; 蔡友华; 马金魁

• Source: Modern Food Science & Technology; 2021, Vol. 37 Issue 8, p364-374, 11p

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pH值对酱油中呈味肽种类和呈味特性的影响.

• Authors : 汪 卓; 陈楚锐; 许立锵

Subjects: UMAMI (Taste); SOLID phase extraction; SOY sauce

• Source: Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 2, p60-65, 6p

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红曲霉对类Camembert干酪成熟期 质构和风味的影响.

• Authors : 王 童; 逄晓阳; 芦 晶

Subjects: CHEESEMAKING; ORGANIC acids; MONASCUS

• Source: Shipin Kexue/ Food Science; 2/15/2020, Vol. 41 Issue 3, p1-11, 11p

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乳酸菌代谢γ-谷氨酰二肽及其对馒头 滋味特性的影响.

• Authors : 闫博文; 杨化宇; 蔡一芥

Subjects: ELECTRONIC tongues; FERMENTED foods; DIPEPTIDES

• Source: Shipin Kexue/ Food Science; 2019, Vol. 40 Issue 16, p91-96, 6p

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自從有了書以後......

• Authors : 隱地

Subjects: Chinese essaysBIOGRAPHY & AUTOBIOGRAPHY / Music; BIOGRAPHY & AUTOBIOGRAPHY / Memoirs

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