Lv4
578 积分 2024-09-20 加入
Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil
1个月前
已完结
Formation Mechanism of Hexanal and (E)-2-Hexenal during Soybean [Glycine max (L.) Merr] Processing Based on the Subcellular and Molecular Levels
1个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
1个月前
已完结
Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
1个月前
已完结
Marine collagen bio-composites materials: Interactions with small active molecules and their application in food industry
2个月前
已完结
Kinetic Studies of Lipid Oxidation Induced by Hemoglobin Measured by Consumption of Dissolved Oxygen in a Liposome Model System
2个月前
已完结
Effects of ohmic heating thawing under an appropriate electric field on the quality and structure of duck breast meat
3个月前
已完结
Antifouling zwitterionic hydrogel coating improves hemocompatibility of activated carbon hemoadsorbent
3个月前
已完结
Thermodynamics of native protein/foreign surface interactions. IV. Calorimetric and microelectrophoretic study of human fibrinogen sorption onto glass and LTI-carbon
3个月前
已关闭
Antibacterial activity and action mechanism of a novel chitosan oligosaccharide‐hydroxypyridinone conjugate and its application in shrimp preservation
3个月前
已完结
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