Font Size:
a
A
A
Keyword [Aloididae aloidi]
Result: 1 - 5 | Page: 1 of 1
1.
Study On The Preparation And Purification Of Umami Peptides From Aloididae Aloidi Protein
2.
Study On Flavor Compositon Of Aloididae Aloidi Hydrolysate And Flavor Improvement By Photocatalysis
3.
Flavor Characteristics Of Umami Peptides From Meretrix Meretrix (Linnaeus) And Aloididae Aloidi And Their Interactions With Umami Receptor T1R1/T1R3
4.
Effects Of Different Pretreatment Methods On Enzymatic Hydrolysis Of Aloididae Aloidi And Taste Characteristics Of Its Hydrolysates
5.
Improvement Of Flavor Quality Of Aloididae Aloidi Enzymatic Hydrolysate And Preparation Of Seafood Seasoning Based On Maillard Reaction
<<First
<Prev Next>
Last>>
Jump to
