Lv63
2186 积分 2023-04-23 加入
Advanced Research on the Antioxidant Activity and Mechanism of Polyphenols from Hippophae Species—A Review
1个月前
已完结
Insights into application progress of seafood processing technologies and their implications on flavor: a review
2个月前
已完结
Impact of high pressure impregnation and air drying on the quality of Dosidicus gigas slices
3个月前
已完结
Establishment of a workflow for high-throughput identification of anti-inflammatory peptides from sea cucumbers
5个月前
已完结
Thermal processing induced release and degradation of paralytic shellfish toxin from mussels Mytilus edulis
7个月前
已完结
Role of Free Amino Acids and Peptides in Food Taste
8个月前
已完结
Mining for Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate with ACE Inhibitory Activity
8个月前
已完结
Effect of high pressure processing on the physicochemical and sensorial properties of scallop ( Mizuhopecten yessoensis ) during iced storage
9个月前
已完结
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