Lv69
1640 积分 2025-08-12 加入
Interactions of heat-induced myosin with hsian-tsao polysaccharide to affect the fishy odor adsorption capacity
1天前
待确认
Phosphoproteomic insight into the changes in structural proteins of muscle architecture associated with texture softening of grass carp (Ctenopharyngodon idella) fillets during chilling storage
4天前
已完结
Quantitative proteomics reveals the relationship between protein changes and off-flavor in Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating
9天前
已完结
Flavor characteristics of semi-dried yellow croaker (Pseudosciaena crocea) with KCl and ultrasound under sodium-reduced conditions before and after low temperature vacuum heating
9天前
已关闭
Impact of carboxymethyl cellulose on the gelation and digestive characteristics of myofibrillar protein and its application for encapsulation of puerarin
1个月前
已完结
Temperature-dependent shell disease may relate to bacterial community changes of mud crab Scylla paramamosain in RAS
6个月前
已完结
基于参数最优地理探测器的南太平洋长鳍金枪鱼渔业资源分布驱动力研究
6个月前
已完结
Analysis of recently duplicated TYRP1 genes and their effect on the formation of black patches in Oujiang‐color common carp (Cyprinus carpio var. color)
9个月前
已完结
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