Lv3
386 积分 2025-07-30 加入
Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment
1天前
待确认
Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
1天前
已完结
Clam peptides: Preparation, flavor properties, health benefits, and safety risks
5天前
已完结
Determination of 21 amino acids in grass carp, clam and shrimp by enzymatic hydrolysis coupled with high-performance liquid chromatography and tandem mass spectrometry
5天前
已完结
Comparative studies of the effect of soaking with phosphate and salt on quality changes of white shrimp (Penaeus vannamei) and black tiger shrimp (Penaeus monodon)
10天前
已关闭
Bioactive Peptides and Protein Hydrolysates from Food Proteins in Biopolymer Films: A Comprehensive Review on Innovations in Food Preservation
10天前
已完结
Lignin utilization: A review of lignin depolymerization from various aspects
13天前
已完结
Advances in Antifreeze Molecules: From Design and Mechanisms to Applications
24天前
已完结
Computer Vision-Based Artificial Intelligence-Mediated Encoding-Decoding for Multiplexed Microfluidic Digital Immunoassay
2个月前
已完结
The mechanisms and applications of cryoprotectants in aquatic products: An overview
3个月前
已完结
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