Lv1
30 积分 2022-11-12 加入
Effect of different starch on masking fishy odor compounds
21天前
已完结
Cryoprotective effects of fish skin collagen peptide on frozen gluten proteins: From conformational changes to functional properties
1个月前
已完结
Moisture absorption and retention properties, and activity in alleviating skin photodamage of collagen polypeptide from marine fish skin
1个月前
已完结
Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing
7个月前
已完结
Peptidomic Analysis of a Disintegrated Surimi Gel from Deep-Sea Bonefish Pterothrissus gissu
7个月前
已完结
Natural Food Colorants and Preservatives: A Review, a Demand, and a Challenge
8个月前
已完结
Chito-, fructo-, galacto-, and xylo-oligosaccharides as an emerging natural preservative: Trends in the food industry
8个月前
已完结
Optimization of vacuum frying condition for producing silver carp surimi chips
8个月前
已完结
Activity and safety evaluation of natural preservatives
8个月前
已完结
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
8个月前
已完结
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