Lv4
410 积分 2024-05-28 加入
Elucidation of the molecular mechanism for the phenolic acid removing thefishy odor bound to proteins in sea bass
2天前
已完结
The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies
1个月前
已完结
Sensory and flavor-aroma profiles of passion fruit juice fermented by potentially probiotic Lactiplantibacillus plantarum CCMA 0743 strain
2个月前
已完结
Integrated untargeted metabolomics and lipidomics to reveal molecular mechanisms underlying flavor development in hot-air-dried oysters
2个月前
已完结
Flavoromics analysis of effects of fresh mandarin fish storage methods on Chouguiyu (Chinese fermented mandarin fish) flavor and microbial correlations
2个月前
已完结
Changes in physicochemical properties of snakehead fish slices incorporated with nano fish bones during freeze-thaw cycles: Effects of marinating methods
3个月前
已完结
Characterization, antibacterial and snakehead fish (Channa argus) preservation effects of active films infused with compounded cinnamon and thyme essential oils
3个月前
已完结
Raising the bar: Exploring modern technologies and biomaterials for enhancing food safety and quality- a comprehensive review
3个月前
已完结
Protein degradation mechanisms during refrigerated storage of gazami crab (Portunus trituberculatus) at endogenous and microbial-derived enzyme levels
3个月前
已完结
Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel
3个月前
已完结
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