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50 积分 2025-09-02 加入
Anti‐fatigue activity of sea cucumber peptides prepared from Stichopus japonicus in an endurance swimming rat model
7个月前
已完结
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality
7个月前
已完结
The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets
7个月前
已完结
Recent developments in novel freezing and thawing technologies applied to foods
7个月前
已完结
The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis
10个月前
已完结
Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS
10个月前
已完结
Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS
10个月前
已完结
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS
10个月前
已完结
Characteristic thermal denaturation profile of myosin in the longitudinal retractor muscle of sea cucumber (Stichoupus japonicas)
10个月前
已完结
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