Lv3
222 积分 2026-06-26 加入
Volatile flavor characteristics of scallops (Chlamys farreri) with different drying methods were analyzed based on GC-IMS and GC-O-QTOF
9天前
已完结
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
15天前
已完结
Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)
26天前
已完结
Identification of volatile compounds in codfish (Gadus) by a combination of two extraction Methods coupled with GC-MS analysis
1个月前
已完结
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
1个月前
已完结
Analysis of key fishy odorants in crucian carp (Carassius auratus) and yellowfin seabream (Acanthopagrus latus)
1个月前
已完结
减少水产品腥味的策略：关注形成机制和缓解手段
2个月前
已完结
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