Maillard - Globe Thesis

Keyword [Maillard] Result: 1 - 20 \| Page: 1 of 10
1.	Recycle Of Animal Bone And Development Of Meat Flavor
2.	Studies On Detective Methods For Reconstituted Milk In Liquid Milk
3.	Studies On The Preparation Of Basic Thermal Process Beef Flavorings By Maillard Reaction Of Model System
4.	Research On Flavor Components Of Jinhua Ham And Preparation Of Its Flavoring Base
5.	Study On Preparation Of Bioactive Peptide And Cigarette Essence From Discarded Tobacco Leaf Protein
6.	Nanoparticles Prepared Base On Casein And Study Of Its Potential Application
7.	Novel Core-shell Nanogels Prepared By Self-assembly Of Globular Proteins And Dextran And Its Applications As Drug Carriers
8.	Enzymatic Hydrolysis Characteristics Of Chicken Bone And Chicken Process Flavor Preparation Of Its Hydrolysate
9.	Enzymatically Regioselective Synthesis Of Lauryl Mannoses
10.	Study On Preparing Seafood Flavor Condiment Base From Decapterus Maruadsi And Sarotherodon Nilotica
11.	Study On Preparation, Properties And Application In Tobacco Of Casein Maillard Reaction Products
12.	Study On The Color Inhibition And Its Mechanism In Soybean Peptide Maillard Reaction System
13.	Study On The Formation Mechanism And Functional Characteristics Of Maillard Peptides
14.	Study On Enzymatic Hydrolysis Of Defatted Peanut Meal And Sensory Tatse Of Its Hydrolysate
15.	Studies On Maillard Reaction And Its Inhibiton In Cane Juice
16.	Chestnut Kernel Browning Factors And Control Methods
17.	Production Of Chinese Rice Wine With High Blast Process
18.	Quality-maintained Study Of Frozen Sweet Potato Pieces And Kiwifruit Slices During Storage
19.	Modification Of Gelling Properties Of Egg White Powder
20.	Studies On Oyster's Flavor And Production Of The Flavoring
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