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30 积分 2026-01-04 加入
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating
2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
2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
2个月前
已完结
Exploring the quality changes of carp roes: perspective from flavor characteristics and microstructure
2个月前
已完结
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