Lv5
880 积分 2023-03-10 加入
Astaxanthin encapsulation in multilayer emulsions stabilized by complex coacervates of whey protein isolate and Persian gum and its use as a natural colorant in a model beverage
8天前
已完结
Establishment of quality evaluation method for frozen tilapia ( Oreochromis niloticus ) fillets stored at different temperatures based on fractal dimension
1个月前
已完结
Establishment of quality evaluation method for frozen tilapia ( Oreochromis niloticus ) fillets stored at different temperatures based on fractal dimension
1个月前
已完结
Oxidation evaluation of free astaxanthin and astaxanthin esters in Pacific white shrimp during iced storage and frozen storage
1个月前
已完结
The effect of replacement of fishmeal by concentrated dephenolization cottonseed protein on the growth, body composition, haemolymph indexes and haematological enzyme activities of the Pacific white shrimp ( Litopenaeus vannamei )
2个月前
已完结
Effect of cooking conditions on cholesterol oxidation and astaxanthin in dried salted shrimp
2个月前
已完结
Effect of two‐stage heating treatment on physicochemical properties of shrimp ( Penaeus vannamei ) meat
2个月前
已完结
The structural chemistry and structural biology of colouration in marine crustacea
2个月前
已完结
Investigation of isomerization and oxidation of astaxanthin in ready-to-eat Litopenaeus vannamei during accelerated storage
2个月前
已完结
Astaxanthin as a King of Ketocarotenoids: Structure, Synthesis, Accumulation, Bioavailability and Antioxidant Properties
2个月前
已完结
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