Font Size: a A A
Keyword [Umami]
Result: 41 - 60 | Page: 3 of 4
41. Analysis Of The Characteristic Aroma Components Of Sufu And Its Effect On Taste
42. Effects Of 1-MCP Short Time Treatment On Storage Quality,Energy Status And Umami Taste Of Postharvest Pleurotus Geesteranus
43. Quantitative And Rapid Detection Method For Umami Amino Acids In Brine And Its Application
44. Preparation Of Umami Peptides In Soybean Meal And Exploration Of Taste Mechanism
45. Preparation Of Sunflower Seed Peptide With Umami Flavor And Its Synergistic Effect With MSG And IMP Umami Flavor
46. Study On The Preparation Of Umami Peptides And Key Taste-Active Compounds From Grifola Frondosa Mushroom
47. The Study Of Extracting Soybean Umami Peptides By Mucor Protease
48. Evaluation Of Meat Eating Quality Based On Carbon-based Nanomaterials
49. Preparation Of Proline Maillard Reaction Intermediate And Its Flavor Enhancement
50. Preparation Of Pea Peptide Maillard Reaction Intermediates With Salt Reduction And Umami Enhancement And Their Controlled Formation Of Process Flavors
51. Separation,Identification Of Umami-Enhancing Peptides From Soybean Meal Hydrolysate And Study On Umami-Enhancing Characteristics
52. Preliminary Study On The Umami Characteristics Of Disodium Succinate
53. Research On Umami Taste Evaluation Via Mouse Taste Receptor Cell-based Biosensor
54. Study On Taste Characteristics Of Strong Feeling,Astringency,Umami And Sweetness Of Famous Green Teas Based On Sensory Omics
55. Development Of Methods For Detecting Umami Substances And Umami Intensity Of Mandarin Fish Based On Near Infrared Spectroscopy
56. Study On Identification Of Characteristic Flavor Compounds And Umami Peptides Of Four Boletus And Its Taste Mechanism
57. Study On Correlation Model Between Flavor Substances And Protease Activity In Fish Sauce And The Flavor Characteristics Of Umami Peptides
58. Study On Preparation,Separation And Flavor Characteristics Of Ya-Fish Umami Peptide
59. Study On Umami Peptides And Taste Characteristics Of Boletus
60. Study On Aggregates In The Process Of Enzymatic Preparation Of Soy Flavor Condiment
  <<First  <Prev  Next>  Last>>  Jump to