Lv21
118 积分 2026-01-04 加入
Quality changes in the physiology, behaviour, nutrition, and taste of Urechis unicinctus during waterless live transportation
26天前
已完结
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating
4个月前
已完结
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
4个月前
已完结
Elucidation of the molecular mechanism for the phenolic acid removing the fishy odor bound to proteins in sea bass
4个月前
已完结
Exploring the quality changes of carp roes: perspective from flavor characteristics and microstructure
4个月前
已完结
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