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jiang
Lv5
1370 积分
2023-12-06 加入
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The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
2个月前
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)
3个月前
已完结
Analysis of volatile components changes of Ruditapes philippinarum during boiling by HS-GC-IMS coupled with multivariate analyses
7个月前
已完结
Effect of Different Drying Processes on the Protein Degradation and Sensory Quality of Layú: A Chinese Dry-Curing Grass Carp
7个月前
已完结
Effects of drying process on biochemical and microbiological quality of silverside (fish) Atherina lagunae
7个月前
已完结
Bacterial composition associated with different traditions of salted and dried fish across countries
7个月前
已完结
The effect of temperature on the physical-chemical properties of bovine hydroxyapatite biomimetic scaffolds for bone tissue engineering
7个月前
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