Lv71
3510 积分 2024-06-28 加入
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
2小时前
已完结
Recent advances and challenges in the interaction between myofibrillar proteins and flavor substances
3小时前
已完结
Effects of hot air drying on muscle quality, volatile flavor compounds, and lipid profiles in sword prawn (Parapenaeopsis hardwickii) based on physicochemical, GC-IMS, and UHPLC-MS/MS-based lipidomics analysis
3小时前
已完结
Revealing the protective role of the shell in maintaining muscle quality of crayfish (Procambarus clarkii) during frozen storage
3小时前
已完结
Interaction mechanisms of sea cucumber proteins with flavor compounds: Adsorption behavior, dynamic equilibrium and structural changes
3小时前
已完结
Revealing the protective role of the shell in maintaining muscle quality of crayfish (Procambarus clarkii) during frozen storage
25天前
已完结
Influence of thermal processing on sensory profile of crayfish meat
1个月前
已完结
Effect of three culture patterns on quality changes of crayfish meats during partial freezing storage
1个月前
已完结
Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef
1个月前
已完结
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics
1个月前
已完结
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