Lv64
1970 积分 2024-09-25 加入
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
5天前
已完结
Improving flavor quality in bighead carp (Aristichthys nobilis) fillets during chilled storage with chitosan-EGCG coating: Insights into its underlying regulatory mechanisms
1个月前
已完结
Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis
1个月前
已关闭
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
1个月前
已完结
Effects of freeze-thaw cycles on texture and protein digestive properties of scallop adductor muscles: Role of protein oxidative changes
1个月前
已关闭
Use of Natural Deep Eutectic Solvents (NADES) in Food Science and Food Processing
1个月前
已完结
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