Lv41
440 积分 2025-03-25 加入
Effects of different drying methods on the structures and functional properties of phosphorylated Antarctic krill protein
11分钟前
已完结
Food as porous media: a review of the dynamics of porous properties during processing
58分钟前
已完结
Gallic acid and its alkyl esters emerge as effective antioxidants against lipid oxidation during hot air drying process of Ostrea talienwhanensis
1小时前
已完结
Differences in oxidative susceptibilities between glycerophosphocholine and glycerophosphoethanolamine in dried scallop (Argopecten irradians) adductor muscle during storage: an oxidation kinetic assessment
1小时前
已完结
Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage
2小时前
已完结
Different tea polyphenol treatments on lipid oxidation of scallop ( Argopecten irradians ) adductor muscle during hot air drying
2小时前
已完结
Dynamics of heat transfer and moisture in beef jerky during hot air drying
6小时前
已完结
The change characteristics in moisture distribution, physical properties and protein denaturation of slightly salted silver carp (Hypophthalmichthys molitrix) fillets during cold/hot air drying processing
6小时前
已完结
Molecular mechanisms underlying postharvest physiology and metabolism of fruit and vegetables through multi-omics technologies
1个月前
已完结
Phytohormones in postharvest storage of fruit and vegetables: mechanisms and applications
1个月前
已完结
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