Lv2
140 积分 2025-10-08 加入
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
12小时前
已完结
Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor
12小时前
已完结
Mechanisms of polyphenols on quality control of aquatic products in storage: A review
12小时前
已完结
Natural phenolic compounds: Antimicrobial properties, antimicrobial mechanisms, and potential utilization in the preservation of aquatic products
12小时前
已完结
Interaction of Flavanols with Amino Acids: Postoxidative Reactivity of the B-Ring of Catechin with Glycine
1个月前
已完结
Study of quinones reactions with wine nucleophiles by cyclic voltammetry
1个月前
已完结
Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties
1个月前
已完结
Protective effect of L-lysine on silver carp surimi during freezing storage: gel quality improvement and physicochemical properties
2个月前
已完结
皖公网安备34019202002308
