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Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis
1天前
待确认
Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis
3天前
已完结
Green-Synthesized Curcumin-Zinc Nanocomplexes: Enhanced Antioxidant/ Antibacterial Activity and pH-Responsive Release Properties
3个月前
已完结
The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C
5个月前
已完结
Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1
6个月前
已完结
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