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80 积分 2023-12-17 加入
Investigation of the Aroma-Active Compounds Formed in the Maillard Reaction between Glutathione and Reducing Sugars
13天前
已完结
Effect of heat treatment on physicochemical state and in vitro digestion of salt-soluble protein from Pacific oyster (Crassostrea gigas)
14天前
已完结
Study on the changes of muscle quality and flavor during cold storage of two Sepiidae species (Sepiella maindroni and Sepia esculenta)
14天前
已关闭
Temperature effects on the nutritional quality in Pacific oysters (Crassostrea gigas) during ultraviolet depuration
15天前
已完结
Effects of liquid nitrogen freezing at different temperatures on the quality and flavor of Pacific oyster (Crassostrea gigas)
16天前
已完结
Simultaneous quantification of 24 aldehydes and ketones in oysters (Crassostrea gigas) with different thermal processing procedures by HPLC-electrospray tandem mass spectrometry
1个月前
已完结
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
2个月前
已完结
Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review
4个月前
已完结
Electronic Noses for the Quality Control of Spices
6个月前
已完结
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