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Flavor Improvement of Maillard Reaction Intermediates Derived from Enzymatic Hydrolysates of Oudemansiella raphanipes Mushroom.
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- Foods, 2024, v. 13, n. 11, p. 1688, doi. 10.3390/foods13111688
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- Article
Study on the Optimization, Extraction Kinetics and Thermodynamics of the Ultrasound-Assisted Enzymatic Extraction of Tremella fuciformis Polysaccharides.
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- Foods, 2024, v. 13, n. 9, p. 1408, doi. 10.3390/foods13091408
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- Article
Sono‐activation of food enzymes: From principles to practice.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 2, p. 1184, doi. 10.1111/1541-4337.13108
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- Article
Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides.
- Published in:
- Foods, 2022, v. 11, n. 19, p. 3020, doi. 10.3390/foods11193020
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- Article
Analysis of Fluid and Gelation Properties of Dendrobium officinale Polysaccharide.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 2, p. 88, doi. 10.16429/j.1009-7848.2022.02.010
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- Article