Lv3
280 积分 2023-11-12 加入
The protective pattern of chitosan-based active coating on texture stabilization of refrigerated carp fillets from the perspective of proteolysis
5天前
已完结
Effects of chitosan grafted phenolic acid coating on microbiological, physicochemical and protein changes of sea bass ( Lateolabrax japonicus ) during refrigerated storage
5天前
已完结
Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)
5天前
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
5天前
已完结
Texture deterioration in fish during cold storage: Mechanistic pathways and evaluation of preservation strategies
5天前
已完结
Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms
5天前
已完结
The effect of chitosan ice glazing on the quality of frozen tilapia fillets: microbiological, physicochemical, and sensory characteristics
5天前
已关闭
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures
5天前
已完结
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