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130 积分 2024-06-11 加入
Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes
22天前
已完结
Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes
22天前
已关闭
A study of Chinese tenka tea culture during the Tang dynasty and Song dynasty
1个月前
已完结
Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
1个月前
已完结
Effect of myosin-kappa carrageenan Pickering emulsions on the quality of bighead carp surimi gels
1个月前
已完结
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
1个月前
已完结
Core-shell gelatin-chitosan nanoparticles with lysozyme responsiveness formed via pH-drive and transglutaminase cross-linking
1个月前
已完结
Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods
1个月前
已完结
Revealing the off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation
1个月前
已完结
Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies
1个月前
已完结
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