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208 积分 2025-03-19 加入
Small‐size effect on physicochemical properties of micronized fish bone during heating
2个月前
已完结
Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid
2个月前
已完结
Storage stability and in-vitro release behavior of microcapsules incorporating fish oil by spray drying
2个月前
已完结
Mechanism on releasing and solubilizing of fish bone calcium during nano‐milling
2个月前
已完结
Analysis of Key Aroma Compound Changes in Grass Carp Fillets during Cold Storage Using Two-Dimensional Gas Chromatography–Olfactometry–Mass Spectrometry and Odor Activity Value
2个月前
已完结
Effect of Carboxymethyl Konjac Glucomannan on the Gel Properties of Silver Carp Surimi: A Study on the Regulatory Mechanism of Substitution Degree
2个月前
已完结
Preliminary Exploration on the Regulatory Mechanism of Ionic Strength on Conformation and Hydration of Silver Carp Myosin
2个月前
已完结
Tracking the evolution of volatile aroma compounds in Baijiu during storage: quantitative insights into temperature, oxygen, and pottery influences
3个月前
已完结
Comprehensive quality evaluation of specific brand of sauce-flavor baijiu based on fingerprints and chemometrics
3个月前
已完结
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
3个月前
已完结
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