Lv62
2040 积分 2024-06-28 加入
Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage
12天前
已关闭
Effect of EGCG-gelatin biofilm on the quality and microbial composition of tilapia fillets during chilled storage
1个月前
已完结
Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage
1个月前
已完结
Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles
1个月前
已完结
Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment
2个月前
已完结
Aroma compounds identified in cooked meat: A review
2个月前
已完结
Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein
2个月前
已完结
Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts
2个月前
已完结
Tailoring protein intrinsic charge by enzymatic deamidation for solubilizing chicken breast myofibrillar protein in water
2个月前
已完结
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