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44 积分 2025-03-24 加入
Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber
21小时前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
18天前
已完结
Effects of steam processing on the flavor formation mechanism of male and female mussels
23天前
已完结
Metabolite composition and taste quality of Eriocheir sinensis under different steaming methods
23天前
已完结
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms
24天前
已完结
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS
1个月前
已完结
Microwave Pretreatment-Induced Significant Nutrient and Metabolite Changes in Sea Cucumber Apostichopus japonicus
1个月前
已完结
Characterization of Heat‐Induced Water Adsorption of Sea Cucumber Body Wall
1个月前
已完结
Mechanism of sea cucumbers (Apostichopus japonicus) body wall changes under different thermal treatment at micro-scale
1个月前
已完结
Changes in lipid profiles and volatile compounds of shrimp (Penaeus vannamei) submitted to different cooking methods
1个月前
已完结
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