Lv4
476 积分 2024-12-07 加入
A comparative study on the taste quality of Mytilus coruscus under different shucking treatments
29天前
已完结
Differences between fast and slow muscles in scallops revealed through proteomics and transcriptomics
1个月前
已完结
Molecular Characterization and Expression Pattern of Paramyosin in Larvae and Adults of Yesso Scallop
1个月前
已完结
Paramyosin phosphorylation site disruption affects indirect flight muscle stiffness and power generation in Drosophila melanogaster
1个月前
已完结
Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup
1个月前
已完结
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
1个月前
已完结
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
2个月前
已完结
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
2个月前
已完结
A comparative study on the taste quality of Mytilus coruscus under different shucking treatments
2个月前
已完结
The effect of multiple freeze–thaw cycles on protein oxidation and quality of Trachurus murphyi
4个月前
已完结
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