Lv11
46 积分 2024-09-07 加入
Construction of a rapid evaluation method for fermentation degree of low-fat fermented sour chicken meat based on Raman spectroscopy technology
4小时前
求助中
Detection and mechanism verification of early bruised kiwifruit based on structured hyperspectral imaging
4小时前
求助中
Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
25天前
已完结
超声波对干海参（Stichopus japonicus）复水的影响
1个月前
已完结
The complex effects of dietary restriction on longevity and health
1个月前
已完结
花椒调味料浸泡过程中海参水分动态迁移及风味分析
1个月前
已完结
基于HS-SPME-GC-MS研究海参各部位风味吸附能力差异
1个月前
已完结
水解磷酸二淀粉的交联能力及其对再水化海参的稳定作用
1个月前
已完结
超声波对干海参（Stichopus japonicus）复水的影响
1个月前
已完结
肉豆蔻和柑橘皮提取物在赋予肉丸氧化稳定性方面的协同作用
3个月前
已完结
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