Lv3
344 积分 2024-06-11 加入
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天前
已完结
Novel insights into the physicochemical properties, flavor formation, and microbial diversity of wine lees golden pomfret
15天前
已完结
Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry
1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
1个月前
已完结
Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas)
1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
1个月前
已完结
Effect of protein oxidation and degradation on texture deterioration of ready‐to‐eat shrimps during storage
1个月前
已完结
Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp
1个月前
已完结
Inhibition of protein denaturation and oxidation of prepared shrimp paste by sturgeon skin collagen peptide
1个月前
已完结
Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage
1个月前
已完结
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