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Keyword [Umami]
Result: 1 - 20 | Page: 1 of 4
1. Flavor And Freezing Technology Of Cooked Chinese Mitten Crab
2. Study On The Nonvolatile Taste Compounds Of Yongxin Fermentated Radish And Pure Starter-making And Fermentation
3. Study On Processing Technology And Taste Of Lotus Root Pork Ribs Soup
4. Study On The Preparation And Purification Of Umami Peptides From Aloididae Aloidi Protein
5. Process Of Umami And Spicy Poultry Products And Degradation Regularity Of ATP Under Process Conditions
6. Study On Flavor Components In The Autolysates Of Penaeus Vannamei Shrimp Head
7. Wheat Gluten For Flavor Base And Purification And Identification Of Umami Peptide
8. The Purification And Identification Of Umami Peptides From Soy Sauce And The Study Of Its Taste Characteristic
9. Study Of Taste Active Components Of Five Wild Edible Mushrooms In Yunnan
10. Research On The Umami Taste Of The Steamed Yangtze Coilia Ectenes Meat
11. Study On The Preparation Of Basic Flavorings By Solid Substrate Fermentation And Enzymatic Hydrolysis Of Pinctada Martensii
12. Purification And Structural Identification Of Umami Peptide From Air Dried And Fermented Megalobrama Amblycephala
13. Study On Preparation Of High Umami Seasoning From Mytilus Edudis
14. Safe Production Of Umami Peptides And Their Function Analysis
15. Study On The Taste Regularity Of Umami Peptide And The Preparation Of Flavor Condiments From Wheat Gluten
16. The Study Of Releasing-regulation And Umami Promotion Of Peanut Umami Peptide
17. The Taste Interaction Of Umami Substances In Edible Fungi
18. Analysis Of Beef Flavor Compounds And Exploration Of The Novel Detection Method
19. Structural Simulation Of Umami Receptor T1R1/T1R3 And The Interaction With Umami Hexapeptides
20. Determination And Analysis Of Umami Components From Chicken Soup And Chicken Enzymatic Hydrolysate
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