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20 积分 2026-03-01 加入
Evaluation of beef quality using machine learning based on the CIELAB color space
1个月前
已完结
Quality monitoring during sufu fermented process and establishment of random forest prediction model
1个月前
已完结
Flavor formation of tilapia byproduct hydrolysates in Maillard reaction
3个月前
已完结
PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
3个月前
已完结
Deodorizing effects of rosemary extract on silver carp ( Hypophthalmichthys molitrix ) and determination of its deodorizing components
3个月前
已完结
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating
3个月前
已完结
Effects of deodorization methods on the fishy smell and quality of refrigerated Seriola dumerili sashimi
3个月前
已完结
Flavor and quality enhancement of skipjack tuna patties: Synergistic effects of rosemary extract deodorization and thermal processing
3个月前
已完结
Critical factors associated with Maillard Reaction Products in different meats: an integrative review
6个月前
已完结
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