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20 积分 2026-04-19 加入
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation
1个月前
已完结
Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems
1个月前
已完结
Valorisation of prawn/shrimp shell waste through the production of biologically active components for functional food purposes
1个月前
已完结
OPTIMIZATIONOFENZYMATIC HYDROLYSIS PROCESS FROM SHRIMP BY-PRODUCT FOR SHRIMP SAUCE PRODUCTION
1个月前
已关闭
Determination of astaxanthins contribution to the aroma characteristics and aroma‐active compounds of hot‐air‐dried shrimp products using sensory evaluation, E‐nose and GC–MS
1个月前
已完结
Do Hydrothermal Shrimp Smell Vents?
1个月前
已完结
Investigation of Maillard reaction model system of enzymatic hydrolysis liquid of shrimp head
1个月前
已完结
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