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CTX
Lv2
170 积分
2023-03-10 加入
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Correlation between astaxanthin coloration and in vitro antioxidant activity of Litopenaeus vannamei during boiling and heating
22天前
已完结
Exploration on the quality changes and flavour characteristics of freshwater crayfish (Procambarus clarkia) during steaming and boiling
24天前
已完结
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
24天前
已完结
Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
24天前
已完结
Changes in Physicochemical Characteristics and Volatile Flavor Compounds of Brine-Preserved Ready-to-Eat Shrimp (Solenocera crassicornis) during Chilled Storage
24天前
已完结
Gel performance of surimi induced by various thermal technologies: A review
26天前
已完结
Non-thermal electrohydrodynamic (EHD) drying improved the volatile organic compounds of lotus bee pollen via HS-GC-IMS and HS-SPME-GC-MS
26天前
已完结
Lipidomics reveals the molecular mechanisms underlying the changes in lipid profiles and lipid oxidation in rape bee pollen dried by different methods
26天前
已完结
Steam blanching and ethanol pretreatment enhance drying rates and improve the quality attributes of apple slices via microstructure modification
26天前
已完结
Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification
26天前
已完结
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