Lv71
4460 积分 2024-09-25 加入
Effect of frozen storage duration on temporal dominance of sensations (TDS), chemical investigations and moisture distribution of roasted chicken wings
3天前
已完结
Non-crystal freezing storage assisted by alternating electric field on fresh yak meat quality
9天前
已完结
Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)
27天前
已完结
Diverse binding poses of agonistic neurotoxins on human Nav1.6
29天前
已完结
A systematic review of drying in aquatic products
1个月前
已完结
Ultrasound Application in the Quality Preservation of Aquatic Products: A Review
1个月前
已完结
Review on formation of biofouling in the marine environment and functionalization of new marine antifouling coatings
2个月前
已完结
Lipid–Protein and Lipid–Saccharide Interactions
2个月前
已关闭
Techniques and Emerging Trends in Flavor and Taste Development in Meat
2个月前
已关闭
Decoding flavor precursors in channel catfish (Ictalurus punctatus): Lipidomics-guided discovery of phosphatidylcholine oxidation pathways under thermal processing
2个月前
已完结
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