Lv4
576 积分 2025-07-30 加入
Ultrasound-assisted citric acid treatment mitigates oxidative deterioration of oysters during frozen storage
19小时前
待确认
Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products
6天前
已完结
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
6天前
已完结
Pectin oligosaccharides stabilize sea cucumbers against heat-induced deterioration
20天前
已完结
Knowledge, Motivation, and Adaptive Behavior: A Framework for Improving Selling Effectiveness
1个月前
已完结
Study on distribution pattern of stable carbon isotope ratio of Chinese honeys by isotope ratio mass spectrometry
1个月前
已完结
A comprehensive analysis of 13C isotope ratios data of authentic honey types produced in China using the EA-IRMS and LC-IRMS
1个月前
已完结
Advantages of high pressure sterilisation on quality of food products
1个月前
已完结
Effects of Carnosine on Volatile Generation from Maillard Reaction of Ribose and Cysteine
2个月前
已完结
Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems
2个月前
已完结
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