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60 积分 2025-03-22 加入
Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential
21天前
已完结
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
22天前
已完结
Cryoprotective effect of tamarind seed polysaccharide on grass carp surimi: characteristics, interactions, and mechanisms
1个月前
已完结
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