Lv21
160 积分 2023-03-07 加入
Oxidative Damage to Proteins
2个月前
已完结
Factors influencing the nutritional composition, quality and safety of dried fishery products
2个月前
已完结
Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review
2个月前
已完结
O-BODIPYs as fluorescent labels for sugars: glucose, xylose and ribose
5个月前
已完结
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
7个月前
已完结
Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets
8个月前
已完结
Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
8个月前
已完结
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)
9个月前
已完结
Cryoprotective effect of three oligosaccharides on freezing–thawing induced krill mince: with emphasis on physicochemical changes and gelation properties
10个月前
已完结
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