Lv3
290 积分 2024-04-18 加入
V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications
2天前
已完结
Host–Guest Molecular Interactions in Vanillin/Amylose Inclusion Complexes
9天前
已完结
Interactions and mechanism between different starch and fishy odor compounds in silver carp fishballs and its application
4个月前
已完结
Hylocereus polyrhizus Pulp Residues Polysaccharide Alleviates High-Fat Diet-Induced Obesity by Modulating Intestinal Mucus Secretion and Glycosylation
5个月前
已完结
Chemical Treatments to Reduce Off-Flavor in Farm-Raised Channel Catfish (Ictalurus punctatus ) Fillet
5个月前
已完结
Geosmin and 2‐Methylisoborneol Cause Off‐Flavors in Cultured Largemouth Bass and White Sturgeon Reared in Recirculating‐Water Systems
5个月前
已完结
Comprehensive evaluation of five dietary carotenoids on pigmentation, growth, health, and flavor attributes of white shrimp Penaeus vannamei
6个月前
已关闭
Effect of chitosan and hydroxypropyl starch complex polysaccharide on thephysico-chemical properties of Tilapia fish (Oreochromis mossambicus) gel
6个月前
已完结
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processes
7个月前
已完结
Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage
7个月前
已完结
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