Comparison of potent odorants in raw and cooked mildly salted large yellow croaker using odor-active value calculation and omission test: Understanding the role of cooking method
Haocheng Wei, Yukun Wei, Xujian Qiu +4
Food Chemistry
Fermentation and Sensory Analysis
Phenolic compounds in walnut pellicle improve walnut (Juglans regia L.) protein solubility under pH-shifting condition
Xiangzhen Kong, Zilin Huang, Caimeng Zhang +3
Food Research International
Proteins in Food Systems