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Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Esox lucius) During Superchilled Storage: A Combined UPLC-Q-TOF/MS and GC-MS Approach
1个月前
已完结
Evaluation of clove, cassia, tea polyphenols, rosemary extract, lysozyme, and nisin in inhibiting fat oxidation and microbial growth in salted and dried Spanish mackerel fillet during storage and subsequent shelf-life model development
1个月前
已完结
Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage
1个月前
已完结
Quality assessment and microbial community succession of finely chopped common carp (Cyprinus carpio) under low-temperature storage: Implications for nutritional composition and spoilage indicators
1个月前
已完结
The structure, properties, synthesis method and antimicrobial mechanism of ε-polylysine with the preservative effects for aquatic products
2个月前
已完结
Application of mixed natural preservatives to improve the quality of crayfish during frozen storage
2个月前
已完结
Natural preservatives used in foods: a review
3个月前
已完结
Potentiality of ginger extract as natural preservative for raw tilapia fish ( Oreochromis mossambicus ) during storage at refrigerated temperature
3个月前
已完结
Identification of the deterioration flavor markers based on E-nose, GC-IMS and GC–MS during fresh sea cucumber storage and preservation by thymol
4个月前
已完结
Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics
7个月前
已完结
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