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40 积分 2025-03-29 加入
Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra)
17小时前
待确认
Activated carbon as a deodorisation agent for Gracilaria changii: Impact on volatile profile, physicochemical properties, and antioxidant activity
18小时前
待确认
Understanding interactions among aldehyde compounds and porcine myofibrillar proteins by spectroscopy and molecular dynamics simulations
3个月前
已完结
A Comprehensive Review on the Interaction of Milk Protein Concentrates with Plant-Based Polyphenolics
4个月前
已完结
The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets
4个月前
已完结
Use of relative odor activity value (ROAV) to link aroma profiles to volatile compounds: application to fresh and dried eel (Muraenesox cinereus)
4个月前
已完结
Effects of hsian-tsao polysaccharide on myosin gel structure and its binding capacity to flavor compounds
4个月前
已完结
Interaction mechanism of soy protein isolate with aldehyde flavor compounds: Differences in carbon chain length and unsaturation
4个月前
已完结
Study on the interactions between the screened polyphenols and Penaeus vannamei myosin after freezing treatment
4个月前
已完结
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