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322 积分 2024-06-11 加入
Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at -3 and 0 °C
1个月前
已完结
Low-temperature stress-induced aroma loss by regulating fatty acid metabolism pathway in ‘Nanguo’ pear
3个月前
已完结
A multi-analytical approach for flavor deterioration assessment of coconut water using quantitative descriptive analysis, E-nose, GC-IMS, and GC × GC-TOF-MS
4个月前
已完结
Novel insights into the physicochemical properties, flavor formation, and microbial diversity of wine lees golden pomfret
5个月前
已完结
Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry
5个月前
已完结
Physicochemical, volatile flavor, and microflora changes in the cephalothorax and pincer muscles of swimming crab (Ovalipes punctatus) during frozen storage: Molecular mechanisms of quality deterioration
5个月前
已完结
Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas)
5个月前
已完结
The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation
5个月前
已完结
Effect of protein oxidation and degradation on texture deterioration of ready‐to‐eat shrimps during storage
5个月前
已完结
Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp
5个月前
已完结
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