Lv11
10 积分 2024-06-06 加入
Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20 °C)
2小时前
求助中
Consumer Attitudes Toward Fresh and Frozen Fish
2小时前
已完结
Synthesis of high-entropy materials
9个月前
已完结
Clarifying the four core effects of high-entropy materials
9个月前
已完结
Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation
1年前
已完结
Recent advances of ultrasound-assisted technology on aquatic protein processing: Extraction, modification, and freezing/thawing-induced oxidation
1年前
已完结
Microencapsulation of ginger essential oil using mung bean protein isolate-chitosan complex coacervates: Application in the preservation of crab meatballs and the prediction of shelf life
1年前
已完结
Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent
1年前
已完结
皖公网安备34019202002308
