Lv52
1070 积分 2024-03-26 加入
Dietary oils modify lipid molecules and nutritional value of fillet in Nile tilapia: A deep lipidomics analysis
6小时前
已完结
Growth and Lipidomic Responses of Juvenile Pacific White Shrimp Litopenaeus vannamei to Low Salinity
6小时前
已关闭
Comprehensive Screening for EPA/DHA-Structured Phospholipids in Aquatic Products by a Specific Precursor Ion Scanning-Based HILIC-MS/MS Method
6小时前
已完结
Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid
6小时前
已完结
How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins
1天前
已完结
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
4天前
已完结
Effect of fatty acids on the flavor formation of fish sauce
5天前
已完结
Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS
7天前
已完结
The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation
7天前
已完结
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