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Keyword [Maillard reaction intermediates]
Result: 1 - 12 | Page: 1 of 1
1.
Preparation Of Maillard Reaction Intermediates In Aqueous Medium And Its Application Of Cigarettes
2.
Study On The Regularity Of Aqueous Preparation Of Maillard Reaction Intermediates And Its Formation Of Processing Flavors
3.
Study On Preparation Of Braised Sauce And Its Application Research On Braised Pork
4.
Tracing Mechanism And Aqueous Preparation Of Maillard Reaction Intermediates Of Peptides
5.
Preparation Of Peptide Derived-maillard Reaction Intermediates By Simultaneous Dehydration-reaction
6.
Preparation Of Pea Peptide Maillard Reaction Intermediates With Salt Reduction And Umami Enhancement And Their Controlled Formation Of Process Flavors
7.
Study On The Synthesis And Thermal Degradation Properties Of New Maillard Reaction Intermediates
8.
Mechanisms Of Tracer Preparation And Transformation Of Cysteine-derived Maillard Reaction Intermediates And Controlled Formation Of Their Process Flavors And Color
9.
Preparation Mechanisms Of Alanine-xylose Amadori Compound And Controlled Formation Of Flavor And Color During Thermal Processing
10.
Coordinated Construction Of Chicken Broth Flavor Precursors By Maillard Reaction Intermediates With Enzymatically Hydrolyzed And Oxidized Chicken Fat
11.
Construction Of Sweet Frankincense Flavor Precursor Through Maillard Reaction Intermediates And Enzymatic Milk Fat
12.
Preparation Of Maillard Reaction Intermediates Of Salt-reducing Soybean Peptide And Their Processing Flavor Formation
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