Lv11
10 积分 2024-12-21 加入
Cryoprotective Effects of Trehalose, Alginate, and its Oligosaccharide on Quality of Cooked-Shrimp (Litopenaeus vannamei) During Frozen Storage
1小时前
已完结
An extensive study on the cake containing trehalose: physiochemical, textural, sensory, microbial, and morphological properties
1小时前
已完结
Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigasandOmmastrephes bartrami)
6天前
已完结
Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage
17天前
已完结
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
17天前
已完结
A Rapid and Sensitive Method for the Determination of Ascorbic Acid using 4,7-Diphenyl-l,10-phenanthroline
18天前
已完结
Comparative evaluation of proximate compositions and taste attributes of three Asian hard clams (Meretrix meretrix) with different shell colors
23天前
已关闭
Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate
1个月前
已完结
Impact of squid predation on juvenile fish survival
1个月前
已关闭
皖公网安备34019202002308
