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86 积分 2024-10-20 加入
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
7天前
已完结
Partially degraded chitosan-based flocculation to achieve effective deodorization of oyster (Crassostrea gigas) hydrolysates
8天前
已完结
Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis
8天前
已完结
Ethanol aqueous solution annealing improves the deodorization effects of V-type granular starch on oyster peptides
8天前
已完结
Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS
8天前
已完结
Modification of tuna (Katsuwonus pelamis) hydrolysates with galangal active ingredients: Enhancing flavor and functional properties
8天前
已完结
Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate
8天前
已完结
Ultrasound pretreatment enhances the deodorization efficiency of V-type starch for tuna oil
8天前
已完结
Flavor and quality enhancement of skipjack tuna patties: Synergistic effects of rosemary extract deodorization and thermal processing
8天前
已关闭
Unlock the deodorization password of large yellow croaker (Larimichthys crocea) fermented by yeast: Flavor optimization and innovation mechanism research based on flavoromics and microbial community analysis
8天前
已完结
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