Lv0
0 积分 2023-12-30 加入
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS
3个月前
已完结
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS
3个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
3个月前
已完结
Proteomic and flavor dynamics in irradiated scallop adductor muscle during refrigerated storage via 4D-DIA proteomics
3个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
3个月前
已完结
Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish
3个月前
已完结
Insight into the protein oxidation impact on the surface properties of myofibrillar proteins from bighead carp
3个月前
已完结
Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils
3个月前
已完结
Effects of hydroxyl radical oxidation on physicochemical properties and degradation of chicken myofibrillar protein
3个月前
已完结
Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets
3个月前
已完结
皖公网安备34019202002308
