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30 积分 2025-03-09 加入
An integrative review of analytical techniques used in food authentication: A detailed description for milk and dairy products
5小时前
已完结
An integrative review of analytical techniques used in food authentication: A detailed description for milk and dairy products
6小时前
已完结
Synergy of Traditional Practices and Modern Technology: Advancing the Understanding and Applications of Microbial Resources and Processes in Fermented Foods
7小时前
已完结
Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
1个月前
已完结
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees
1个月前
已完结
Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration
1个月前
已完结
Formation of advanced glycation end-products in silver carp (Hypophthalmichthys molitrix) surimi products during heat treatment as affected by freezing-thawing cycles
1个月前
已完结
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