Lv1
28 积分 2025-10-31 加入
Natural preservatives used in foods: a review
19小时前
已完结
Potentiality of ginger extract as natural preservative for raw tilapia fish ( Oreochromis mossambicus ) during storage at refrigerated temperature
1天前
求助中
Identification of the deterioration flavor markers based on E-nose, GC-IMS and GC–MS during fresh sea cucumber storage and preservation by thymol
1个月前
已完结
Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics
4个月前
已完结
L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast
4个月前
已完结
Advancements in emerging non-thermal preservation techniques for aquatic products: A comprehensive review of mechanisms, applications, and future directions
4个月前
已完结
Ultrasound Application in the Quality Preservation of Aquatic Products: A Review
4个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
5个月前
已完结
Effects of different thawing methods on lipid oxidation and volatile organic compounds in salmon
5个月前
已完结
Changes in quality characteristics of yellowfin tuna (Thunnus albacares) during cold storage and their correlation with lipid deterioration
5个月前
已完结
皖公网安备34019202002308
