Lv676
2930 积分 2024-09-25 加入
Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
1个月前
已完结
Effects of different thermal cooking methods on the characteristic taste and flavor compounds of Solen grandis meat
2个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
3个月前
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
4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
4个月前
已关闭
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
4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
4个月前
已关闭
Use of Natural Deep Eutectic Solvents (NADES) in Food Science and Food Processing
4个月前
已完结
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