Lv41
600 积分 2024-10-08 加入
Unlocking the potential of fishery waste: exploring diverse applications of fish protein hydrolysates in food and nonfood sectors
15天前
已完结
Mechanism of salt effect on flavor formation in Lactiplantibacillus plantarum fermented tilapia by integrated multiple intelligent sensory and flavor omics analysis
15天前
已完结
Green and eco-friendly method for the extraction of chitin from crab shells (Chionoecetes opilio) with Lactiplantibacillus plantarum and Pseudomonas aeruginosa
16天前
已完结
Investigation of the Alternations in the Muscle Quality of Swimming Crab (Ovalipes punctatus) during Cold-Chain Transportation Using Physicochemical and TMT-Based Quantitative Proteomic Analysis
16天前
已完结
High-Pressure Processing for Pickled Crabs: Safety, Quality and Flavor Assessment and Correlation Analysis of Spoilage Indicators
1个月前
已完结
Aroma improvement of dealcoholized Merlot red wine using edible flowers
3个月前
已完结
Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans
3个月前
已完结
In vitro evaluation of antioxidant potential of polysaccharides and oligosaccharides extracted from three different seaweeds
4个月前
已完结
Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage
4个月前
已完结
Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
5个月前
已完结
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