Lv73
4440 积分 2023-12-08 加入
In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry
1个月前
已完结
Transplantation of encapsulated mitochondria alleviates dysfunction in mitochondrial and Parkinson’s disease models
2个月前
已完结
Elucidation of the molecular mechanism for the phenolic acid removing the fishy odor bound to proteins in sea bass
4个月前
已完结
Characterization of odor skeleton components and prediction of quality grade in Qingyuan chicken based on HS-SPME-GC-MS
4个月前
已完结
Artificial intelligence for flavor perception: Integrating olfactory mechanisms into food group sensory evaluation
6个月前
已完结
Insights into volatile substance changes of tilapia fillets before and after steaming and boiling during refrigeration based on metabolomics
6个月前
已完结
Engineered nanomaterials-based sensing systems for assessing the freshness of meat and aquatic products: A state-of-the-art review
6个月前
已完结
Recent advances in the color of aquatic products: Evaluation methods, discoloration mechanism, and protection technologies
6个月前
已完结
Biogenic amines are important indices for characterizing the freshness and hygienic quality of aquatic products: A review
6个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
6个月前
已完结
皖公网安备34019202002308
