Lv61
1820 积分 2024-06-02 加入
Synergistic action of cathepsin B, L, D and calpain in disassembly and degradation of myofibrillar protein of grass carp
1小时前
待确认
The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis
6天前
已完结
Improving flavor quality in bighead carp (Aristichthys nobilis) fillets during chilled storage with chitosan-EGCG coating: Insights into its underlying regulatory mechanisms
28天前
已完结
Improving flavor quality in bighead carp (Aristichthys nobilis) fillets duringchilled storage with chitosan-EGCG coating: Insights into its underlyingregulatory mechanisms
30天前
已完结
The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil
1个月前
已完结
Cryoprotective role of ice structuring protein/short-chain inulin/trehalose in frozen shrimp surimi: Quality maintenance strategies during freeze-thaw cycles
3个月前
已完结
The effects of edible chitosan-based coatings on flavor quality of raw grass carp(Ctenopharyngodon idellus) fillets during refrigerated storage
5个月前
已关闭
Characterization and coating application of composite gelatin packaging containing eucalyptus leaf essential oil liposome and phage endolysin for preservation of pacific white shrimp (Penaeus vannamei)
6个月前
已完结
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