机译:不同大豆蛋白产品的风味挥发性和一些功能特性的比较
Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou, 510640, People’s Republic of China;
College of Engineering and Technology, Shenyang Normal University, Shenyang, 110034, People’s Republic of China;
Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou, 510640, People’s Republic of China;
Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou, 510640, People’s Republic of China;
Protein Research and Development Center, Department of Food Science and Technology, South China University of Technology, Guangzhou, 510640, People’s Republic of China;
Protein Research and Development Center, Department of Food Science and Technology, South China University of Te;
Soy protein products; Extraction methods; Flavor; Sensory analysis; Color; Functional properties;
机译:不同大豆蛋白产品的风味挥发物和一些功能特性的比较。
机译:高温预处理和酶水解相结合获得的被豆腥味去除的大豆分离蛋白水解物的挥发性化合物,理化性质和抗氧化特性
机译:比较用酱油曲汁制得的鲭鱼与日本鱼露和酱油中的鱼油中的挥发性化合物,并特别提及其风味[日语]
机译:通过气相色谱嗅觉嗅觉鉴定大豆蛋白分离物中的风味活性挥发物
机译:蛋白质谷氨酰胺酶对大豆蛋白进行脱酰胺作用:工艺评估以及脱酰胺作用对蛋白功能特性和风味蛋白相互作用的影响。
机译:高温预处理和酶水解相结合获得的被豆腥味去除的大豆分离蛋白水解物的挥发性化合物理化性质和抗氧化特性
机译:水性模型系统中挥发性风味化合物与纯化大豆蛋白的结合
机译:影响辐照灭菌牛肉制品可接受性的变量及调味盐,辣椒和纹理大豆蛋白的影响