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64 积分 2025-03-24 加入
Biosynthesis of saponin defensive compounds in sea cucumbers
19小时前
已完结
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
2天前
已完结
Identification of the deterioration flavor markers based on E-nose, GC-IMS and GC–MS during fresh sea cucumber storage and preservation by thymol
9天前
已完结
Tentative Standard Methods for the Sampling and Analysis of Commercial Fats and Oils
19天前
已完结
Recent Advances in Food Thawing Technologies
23天前
已完结
Methods for (industrial) thawing of fish blocks: A review
23天前
已完结
Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing
23天前
已完结
Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)
23天前
已完结
Effect of Chinese traditional spices on the flavor compounds of stewed goat meat
24天前
已完结
Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber
24天前
已完结
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