Lv31
218 积分 2024-09-10 加入
Integrated volatolomics and lipidomics analysis reveal the characteristic flavor formation mechanism in steamed large yellow croaker (Pseudosciaena crocea)
2小时前
已完结
Exploring molecular mechanism of fish myofibrillar protein adsorbing and releasing aldehydes with different structures
7个月前
已完结
Interactions of Fish Proteins and Volatile Flavor Compounds: Mechanisms, Affecting Factors and Analytical Methods
7个月前
已完结
High-pressure effects on the molecular aggregation and physicochemical properties of myosin in relation to heat gelation
7个月前
已完结
Physicochemical properties of soy protein isolates-cyanidin-3-galactoside conjugates produced using free radicals induced by ultrasound
8个月前
已关闭
Effects of Temperature, Metal Ions and Biosurfactants on Interaction Mechanism between Caffeic Acid Phenethyl Ester and Hemoglobin
8个月前
已关闭
Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation
9个月前
已完结
Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin
9个月前
已完结
Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose
9个月前
已完结
Health benefits and risks associated with element uptake from grilled fish and fish products
10个月前
已完结
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