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