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The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products 1年前 已完结
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp) 1年前 已完结
Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses 1年前 已完结
Effect of Different Drying Processes on the Protein Degradation and Sensory Quality of Layú: A Chinese Dry-Curing Grass Carp 1年前 已完结
Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae 1年前 已完结
Bacterial composition associated with different traditions of salted and dried fish across countries 1年前 已完结

The effect of temperature on the physical-chemical properties of bovine hydroxyapatite biomimetic scaffolds for bone tissue engineering 1年前 已采纳

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