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30 积分 2025-11-05 加入
The rise and fall of new technologies: Maglev as technological substitution?
4小时前
待确认
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
29天前
已完结
In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry
29天前
已完结
Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage
29天前
已完结
Impact of sous vide cooking on quality and shelf‐life of dried sour‐salted fish
29天前
已完结
Drying and Quality Characteristics of Shredded Squid in an Infrared-Assisted Convective Dryer
29天前
已完结
Dehydrated foods: Are they microbiologically safe?
1个月前
已完结
Maillard reaction and lipid peroxidation contribute to non‐enzymatic browning in krill‐based products: A model study on proposed mechanisms
1个月前
已完结
Relationship between lipid and protein oxidation in fish
1个月前
已完结
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