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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 Journal article Journal of Agricultural and Food Chemistry,2024, volume: 72, issue: 1, pages: 657-669 Authors: Luo, Yue; Zhu, Siyue; Peng, Jie; Cui, Heping; Huang, Qingrong Favorite \| View/Download：8/0 \| Submit date：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 Journal article International Journal of Biological Macromolecules,2023, volume: 227, pages: 329-339 Authors: Wu, Keyue; Li, Yiyang; Lin, Yuqi; Xu, Baojun; Yang, Jiajia Favorite \| View/Download：4/0 \| Submit date：2023/06/30 Amino acid metabolism Marine-derived fungus RAW264.7 macrophages
	Development of a lexicon for red sufu Journal article Journal of Sensory Studies,2018, volume: 33, issue: 6 Authors: He, Wenmeng; Chen, Yan Ping; Chung, Hau Yin Favorite \| View/Download：7/0 \| Submit date：2022/05/24 Principal Component Analysis Descriptive Analysis Sensory Evaluation Amino-acid Soy-sauce Flavor Attributes Selection Whey NaCl