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16 积分 2024-01-04 加入
Co-delivery of astaxanthin using positive synergistic effect from biomaterials: From structural design to functional regulation
1天前
待确认
Processing suitability of three tilapia species for alternative freshwater surimi: A comprehensive evaluation from muscle physicochemical to gelling properties
1天前
求助中
Microbiomics and machine learning-assisted approach reveal amino acid patterns in high-temperature Daqu
1天前
已完结
Comprehensive analysis of the impact of extraction methods on the volatile organic compounds and flavor profiles of Piper nigrum L. varieties
1天前
已完结
Dynamic effects of ultrasonic treatment on flavor and metabolic pathway of pumpkin juice during storage based on GC–MS and GC-IMS
3个月前
已完结
Insight into the aged braised broth on braised chicken: Antioxidant activity, physicochemical properties, and flavor characteristics
3个月前
已完结
Determination of 21 amino acids in grass carp, clam and shrimp by enzymatic hydrolysis coupled with high-performance liquid chromatography and tandem mass spectrometry
3个月前
已完结
Enzymatic hydrolysis of cellulose-rich fraction of Arctic seaweeds using Penicillium- and Myceliophtora-based glycoside hydrolases
4个月前
已完结
Review of fish protein hydrolysates: production methods, antioxidant and antimicrobial activity and nanoencapsulation
6个月前
已完结
Modification of Marine Bioactive Peptides: Strategy to Improve the Biological Activity, Stability, and Taste Properties
6个月前
已完结
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