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10 积分 2025-07-30 加入
Application of Magnetic Fields in Low‐Temperatures Storage of Fruits and Vegetables
7个月前
已完结
The Effect of Freezing, Frozen Storage and Thawing on the Strawberry Fruit Composition
7个月前
已完结
Effects of Magnetic Field Treatment on Sensory Attributes of Food: Flavor, Texture, and Color
7个月前
已完结
Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein
7个月前
已完结
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
7个月前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
1年前
已完结
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