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Effects of ultrasound-assisted heating on aroma profile, peptide structure, peptide molecular weight, antioxidant activities and sensory characteristics of natural fish flavouring
9小时前
求助中
Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
2个月前
已完结
Application of ultrasound technology in processing of ready-to-eat fresh food: A review
2个月前
已完结
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
3个月前
已完结
Carbonyl assays for determination of oxidatively modified proteins
6个月前
已关闭
Gel performance of surimi induced by various thermal technologies: A review
7个月前
已完结
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)
8个月前
已完结
Correction: Novel electrode material based on coral-like cerium orthoferrite (CeFeO3) for efficient alkaline water splitting
8个月前
已完结
Novel electrode material based on coral-like cerium orthoferrite (CeFeO3) for efficient alkaline water splitting
8个月前
已完结
Gel performance of surimi induced by various thermal technologies: A review
1年前
已完结
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