Lv11
40 积分 2026-04-14 加入
Effects of Low Temperature–Ultrasound–Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value
3小时前
已完结
Insights into lipid oxidation and free fatty acid profiles to the development of volatile organic compounds in traditional fermented golden pomfret based on multivariate analysis
6天前
已完结
Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation
6天前
已完结
Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods
6天前
已完结
Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
1个月前
已完结
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