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354 积分 2024-06-11 加入
Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry
16天前
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
16天前
已完结
Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas)
16天前
已完结
The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation
16天前
已完结
Effect of protein oxidation and degradation on texture deterioration of ready‐to‐eat shrimps during storage
16天前
已完结
Shrimp lipids improve flavor by regulating characteristic aroma compounds in hot air-dried shrimp
16天前
已完结
Inhibition of protein denaturation and oxidation of prepared shrimp paste by sturgeon skin collagen peptide
16天前
已完结
Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage
16天前
已完结
Protein deterioration and α-dicarbonyls in precooked fish during storage and reheating affected by the severity of precooking treatments
16天前
已完结
EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET
16天前
已完结
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