Lv3
280 积分 2023-11-12 加入
Potential anti-hyperglycemic activity of black tea theaflavins through inhibiting α-amylase
1个月前
已完结
The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis
2个月前
已完结
Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass ( Lateolabrax japonicus ) during refrigerated storage
2个月前
已完结
Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)
2个月前
已完结
Polysaccharide-Based Edible Films/Coatings for the Preservation of Meat and Fish Products: Emphasis on Incorporation of Lipid-Based Nanosystems Loaded with Bioactive Compounds
2个月前
已完结
Texture deterioration in fish during cold storage: Mechanistic pathways and evaluation of preservation strategies
2个月前
已完结
Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms
2个月前
已完结
The effect of chitosan ice glazing on the quality of frozen tilapia fillets: microbiological, physicochemical, and sensory characteristics
2个月前
已关闭
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures
2个月前
已完结
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