Lv1
20 积分 2024-09-18 加入
Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides
23天前
已完结
Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand
23天前
已完结
Effect of κ-carrageenan on the quality of crayfish surimi gels
23天前
已完结
Effects of Thermal Treatments on the Physicochemical and Flavor Profiles of Chili Powders and Their Derived Chili Oils
4个月前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
4个月前
已完结
Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton
4个月前
已完结
Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton patties
4个月前
已完结
Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels
5个月前
已完结
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: Protein structure and intermolecular interactions
5个月前
已完结
Control strategies of pyrazines generation from Maillard reaction
7个月前
已完结
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