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80 积分 2024-08-23 加入
Integrative flavoromics-GC-MS/IMS approach to study the formation mechanism of fishy flavor in skipjack tuna oil induced by oxidation and heat
17天前
已完结
Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates
18天前
已完结
Obtaining bioactive peptides by enhancing enzymatic hydrolysis of salmon by-product proteins through pulsed electric fields (PEF)
19天前
已完结
Study on rapid brewing of fish sauce based on ultrasound‐assisted enzymatic digestion of the skin of Thamnaconus septentrionalis
19天前
已完结
Conformally Large-Area Single-Crystal Piezocomposites with High Performance for Acoustic Transducers
1个月前
已完结
Back action evading electro-optical transducer
1个月前
已关闭
High-Performance Curved Piezoelectric Single-Crystal Composites via 3D-Printing-Assisted Dice and Insert Technology for Underwater Acoustic Transducer Applications
1个月前
已完结
Capacitive Micromachined Ultrasonic Transducer (CMUT) Made with SWCNTs/Parylene-C Composite Membranes
1个月前
已完结
Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate
3个月前
已完结
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
3个月前
已完结
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