Lv4
450 积分 2025-07-30 加入
Study on distribution pattern of stable carbon isotope ratio of Chinese honeys by isotope ratio mass spectrometry
1天前
待确认
A comprehensive analysis of 13C isotope ratios data of authentic honey types produced in China using the EA-IRMS and LC-IRMS
1天前
已完结
Advantages of high pressure sterilisation on quality of food products
4天前
已完结
Effects of Carnosine on Volatile Generation from Maillard Reaction of Ribose and Cysteine
18天前
已完结
Magnetic fields improve the gel properties of myofibrillar proteins in low-salt myofibrillar protein emulsion systems
1个月前
已完结
Flavor Chemistry and Fidelity in Processed Large Yellow Croaker Products: Multi‐Pathway Mechanisms, Evidence‐Graded Process Guidance, and Transferable Principles for Marine Fish
1个月前
已完结
Effect of Liquid Nitrogen Freezing on Maintaining the Quality of Crayfish During Freeze–Thaw Cycles: Muscle Structure and Myofibrillar Proteins Properties
1个月前
已完结
Quality enhancement of Pacific white shrimp (Litopenaeus vannamei) during frozen storage via static magnetic field-assisted freezing: insights into myofibrillar protein structure and functionality
1个月前
已完结
Application of mixed natural preservatives to improve the quality of crayfish during frozen storage
1个月前
已完结
Application of mixed natural preservatives to improve the quality of crayfish during frozen storage
1个月前
已完结
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