Lv1
30 积分 2025-02-25 加入
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
5天前
已完结
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
5天前
已完结
Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure
24天前
已完结
Effect of rosemary extract on volatile flavor profile and flavor source of skipjack tuna
29天前
已完结
The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage
1个月前
已完结
Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis
5个月前
已完结
Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis
5个月前
已完结
Green-Synthesized Curcumin-Zinc Nanocomplexes: Enhanced Antioxidant/ Antibacterial Activity and pH-Responsive Release Properties
8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
10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
11个月前
已完结
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