Lv11
26 积分 2026-07-06 加入
Insight into the mechanism of natural preservatives (rosmarinic acid and phytic acid) against quality deterioration of Pacific white shrimp through interactions with hemocyanin
1小时前
待确认
Correlation analysis between microbial diversity in mixed-fermented shrimp juice and the synthesis pathways of characteristic flavor compounds
2小时前
已完结
Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility of shrimp (Litopenaeus vannamei)
3小时前
已完结
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