Lv4
496 积分 2024-12-07 加入
Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup
15小时前
已完结
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
4天前
已完结
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
24天前
已完结
Flavor characteristics of large yellow croaker soup served with different dried edible fungi
1个月前
已完结
A comparative study on the taste quality of Mytilus coruscus under different shucking treatments
1个月前
已完结
The effect of multiple freeze–thaw cycles on protein oxidation and quality of Trachurus murphyi
2个月前
已完结
Phosphorylation of molluscan paramyosin
4个月前
已完结
Purification, Biochemical Characterization and Digestive Stability Analysis of the Major Allergen Paramyosin From Haliotis discus hannai
4个月前
已关闭
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