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30 积分 2026-03-03 加入
Integrated metabolomics and GC-IMS analysis to reveal the flavor formation of Mactra veneriformis during combined hot-air drying with boiling pretreatment
19小时前
待确认
Integrated metabolomics and GC-IMS analysis to reveal the flavor formation of Mactra veneriformis during combined hot-air drying with boiling pretreatment
10天前
已完结
Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration
10天前
已完结
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
12天前
已完结
Characterization and comparison of flavor compounds in stewed pork with different processing methods
29天前
已完结
Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form
1个月前
已完结
Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels
1个月前
已完结
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
1个月前
已完结
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