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	Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation 期刊论文 Journal of Agricultural and Food Chemistry,2024, 卷号: 72, 期号: 1, 页码: 657-669 作者: Luo, Yue; Zhu, Siyue; Peng, Jie; Cui, Heping; Huang, Qingrong 收藏 \| 浏览/下载：24/0 \| 提交时间：2024/03/12 Amadori rearrangement product amino acid flavor oligopeptides stability
	Structural characterization and immunomodulatory activity of an exopolysaccharide from marine-derived Aspergillus versicolor SCAU141 期刊论文 International Journal of Biological Macromolecules,2023, 卷号: 227, 页码: 329-339 作者: Wu, Keyue; Li, Yiyang; Lin, Yuqi; Xu, Baojun; Yang, Jiajia 收藏 \| 浏览/下载：12/0 \| 提交时间：2023/06/30 Amino acid metabolism Marine-derived fungus RAW264.7 macrophages
	Development of a lexicon for red sufu 期刊论文 Journal of Sensory Studies,2018, 卷号: 33, 期号: 6 作者: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin 收藏 \| 浏览/下载：18/0 \| 提交时间：2022/05/24 Principal Component Analysis Descriptive Analysis Sensory Evaluation Amino-acid Soy-sauce Flavor Attributes Selection Whey NaCl