Lv3
270 积分 2024-08-30 加入
A comparative study on the taste quality of Mytilus coruscus under different shucking treatments
13小时前
已完结
Multi-omics analysis of aroma differences in chili oil from different geographical origins using flavoromics and microbiomics
14小时前
待确认
Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)
4天前
已完结
Changes in physicochemical properties and taste quality of Patinopecten yessoensis adductor muscle during cold storage
7天前
已完结
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
7天前
已完结
Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (Mytilus galloprovincialis)
7天前
已完结
The Sous Vide Cooking of Mediterranean Mussel (Mytilus galloprovincialis): Safety and Quality Assessment
7天前
已完结
Fatty acidomics: Evaluation of the effects of thermal treatments on commercial mussels through an extended characterization of their free fatty acids by liquid chromatography – Fourier transform mass spectrometry
7天前
已完结
Hurdle strategies based on high-pressure processing, ultrasonication and pulsed electric field for shelf life extension of refrigerated Asian green mussel
7天前
已完结
Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)
7天前
已完结
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