Lv11
64 积分 2025-03-24 加入
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
4小时前
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
7天前
已完结
Tentative Standard Methods for the Sampling and Analysis of Commercial Fats and Oils
17天前
已完结
Recent Advances in Food Thawing Technologies
21天前
已完结
Methods for (industrial) thawing of fish blocks: A review
21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
21天前
已完结
Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus)
21天前
已完结
Effect of Chinese traditional spices on the flavor compounds of stewed goat meat
22天前
已完结
Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber
22天前
已完结
Seasonal and taxa impact on edible sea cucumber metabolome as analyzed via a multiplex approach of mass spectroscopy-based metabolomics
1个月前
已完结
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