Lv21
194 积分 2023-09-27 加入
A multi-omics-based investigation into the flavor formation mechanisms during the fermentation of traditional Chinese shrimp paste
1小时前
已完结
Effect of deacetylated konjac glucomannan on heat-induced structural changes and flavor binding ability of fish myosin
1小时前
已完结
Application of gas chromatography‐ion mobility spectrometry (GC‐IMS) and ultrafast gas chromatography electronic‐nose (uf‐GC E‐nose) to distinguish four Chinese freshwater fishes at both raw and cooked status
1小时前
已完结
Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME‐GC‐MS
2小时前
已完结
Physicochemical Properties and Metal Ion-Binding Capacity of Thermal-Induced Antarctic Krill Protein Aggregates under Different pH Conditions
1个月前
已完结
Advances in prepared dish processing using efficient physical fields: A review
1个月前
已完结
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
1个月前
已完结
Changes in eating quality and oxidation deterioration of pork steaks cooked by different methods during refrigerated storage
1个月前
已完结
Recent development in the application of alternative sterilization technologies to prepared dishes: A review
1个月前
已完结
Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies
1个月前
已完结
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