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40 积分 2025-03-24 加入
Further toxicologic studies of lincomycin
19天前
已完结
Effect of thermal treatment and secondary bonds on the storage stability of ready-to-eat sea cucumbers
21天前
已关闭
Changes in texture, rheology and volatile compounds of golden pomfret sticks inoculated with Shewanella baltica during spoilage
24天前
已完结
Flavour enhancement of freshwater farmed barramundi (Lates calcarifer), through dietary enrichment with cultivated sea lettuce, Ulva ohnoi
24天前
已完结
GC-IMS-Based Volatile Characteristic Analysis of Hypsizygus marmoreus Dried by Different Methods
24天前
已完结
Decoding salty peptides from pea protein: Isolation, characterization, and structure-activity relationship
24天前
已关闭
The effects of temperature and vibration stress on quality and metabolic responses in Pacific oysters during simulated anhydrous living-preservation transportation
28天前
已关闭
Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation
1个月前
已完结
Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids
2个月前
已完结
Effect of Different Thermal Processing Methods on the Edible Quality and Flavor Profile of Kidney Bean and Clam Soup
3个月前
已完结
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