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Biopreservation and Quality Enhancement of Fish Surimi Using Colorant Plant Extracts
2个月前
已关闭
Characterization and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in Korea by HPLC-DAD and HPLC-ESI-QTOF-MS/MS
2个月前
已完结
Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain
2个月前
已完结
Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel
2个月前
已完结
Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel
2个月前
已完结
Enhancing the Shelf Life of Tilapia Surimi with Mosambi Peel Extract: Protection against Oxidative, Structural, and Textural Degradation during Frozen Storage
3个月前
已完结
Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products
3个月前
已完结
Encapsulated purple sweet potato peel extract as antioxidant and sustainable colourant to preserve the quality of beef burgers during the shelf life
3个月前
已完结
Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products
3个月前
已完结
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