Lv1
30 积分 2023-01-16 加入
Influence of cooking techniques on food quality, digestibility, and health risks regarding lipid oxidation
1个月前
已完结
Effects of ageing time on the properties of polysaccharide in tangerine peel and its bacterial community
2个月前
已完结
Evolution of microbial community and the volatilome of fresh-cut chili pepper during storage under different temperature conditions: Correlation of microbiota and volatile organic compounds
2个月前
已完结
Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics
2个月前
已完结
Features in visible and Fourier transform infrared spectra confronting aspects of meat quality and fraud
2个月前
已完结
High‑oxygen-modified atmospheric packaging delays flavor and quality deterioration in fresh-cut broccoli
5个月前
已完结
Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage
5个月前
已完结
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air
5个月前
已完结
Microbiota diversity of three Brazilian native fishes during ice and frozen storage
5个月前
已完结
Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage
6个月前
已完结
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