Lv2
116 积分 2024-09-11 加入
The dynamic change of flavor characteristics in Pacific oyster (Crassostrea gigas) during depuration uncovered by mass spectrometry-based metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS)
2个月前
已完结
Role of Controlled-release oxygen from modified slow-release calcium peroxide for enhanced bioremediation of benzene and naphthalene in groundwater: Controlled-release mechanisms and microbial degradation efficiencies promote
11个月前
已完结
Effects of Natural and Artificial Seawater on Digestive Gland and Gill Microorganisms of the Manila Clam (Ruditapes philippinarum) during Temporary Rearing without Feeding
1年前
已完结
Development, characterization and underling mechanism of 3D printable quinoa protein emulsion gels by incorporating of different polysaccharides for curcumin delivery
1年前
已完结
Microbial diversity of bivalve shellfish and the use of innovative technologies for preservation, monitoring and shelf-life extension
1年前
已完结
Cinnamaldehyde‐loaded Pickering emulsions and high internal phase Pickering emulsions as eggless mayonnaise substitutes: from the rheology and oral processing perspectives
1年前
已完结
Astaxanthin: nature’s multifunctional molecule, natural sources, health benefits, and process advancements
1年前
已完结
Comparison of four characteristic carotenoids in alleviating DSS-induced colitis through gut microbiota
1年前
已完结
Microbial diversity and antibacterial mechanism of slightly acidic electrolyzed water against Pseudomonas fluorescens in razor clam during storage
1年前
已关闭
Optimization of bacteria-reducing of oyster by ozone combined with slightly acidic electrolytic water
1年前
已完结
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