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10 积分 2026-06-02 加入
The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation
1个月前
已完结
The effects of different thermal processing methods on the protein structure and digestibility of Procambarus clarkii
1个月前
已完结
Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process
1个月前
已完结
Effect of repeated freeze-thawing on the storage quality of pacific oyster (Crassostrea gigas)
2个月前
已完结
Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat
3个月前
已完结
Enrichment of trace elements in red swamp crayfish: Influences of region and production method, and human health risk assessment
3个月前
已完结
The combined effect of cold plasma and radio frequency on the preservation of cooked crayfish during refrigerated storage
3个月前
已完结
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