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34 积分 2024-09-07 加入
Characterization of proteolysis in muscle tissues of sea cucumber Stichopus japonicus
1个月前
已完结
Unveiling the dynamic microbial succession and volatile flavor characteristic in fermented grass carp during fermentation with Lactiplantibacillus plantarum
1个月前
已完结
Studying on effects of boiling on texture, microstructure and physiochemical properties of sea cucumber body wall and its mechanism using second harmonic generation (SHG) microscopy
1个月前
已完结
Effects of endogenous cysteine proteinases on structures of collagen fibres from dermis of sea cucumber (Stichopus japonicus)
2个月前
已完结
Modification of black rice bran and quality improvement of bran containing bread induced by fermentation of lactic acid bacteria
2个月前
已完结
Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall
2个月前
已完结
Flavor and nutritional characteristics of surimi product with Lactiplantibacillus plantarum as a reinforcing starter culture
2个月前
已完结
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)
2个月前
已完结
Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions
2个月前
已完结
Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS
2个月前
已完结
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