Lv21
190 积分 2024-07-25 加入
The effects of trehalose synergy with NaCl on the textural, water distribution, and microstructure of snakehead fish filets induced by freeze–thaw cycles
56分钟前
已完结
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
5小时前
已完结
Conformation Dynamics and Polarization Effect of α,α-Trehalose in a Vacuum and in Aqueous and Salt Solutions
3个月前
已完结
Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)
3个月前
已完结
皖公网安备34019202002308
