Lv11
4 积分 2026-10-29 加入
Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing
8分钟前
求助中
Determination of Drying Characteristics of Various Seafood by Freeze-drying Method and Investigation of the Effect of Ultrasonic Pretreatment
17分钟前
已完结
Automated Dual-Source Squid Dryer with Image Processing Monitoring
22分钟前
求助中
Explainable Machine Learning Enables Quality Prediction and Moderate Drying Optimization of Dried Squid Fillets
26分钟前
已完结
Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration
36分钟前
已完结
Lipid-involved browning mechanism during the drying process of squid
45分钟前
已完结
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