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616 积分 2024-03-26 加入
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review
18天前
已完结
Distribution of Bromophenols in Australian Wild-Harvested and Cultivated Prawns (Shrimp)
18天前
已完结
Optimization of the SPME-GC-MS Techniques for Analyzing Headspace Volatiles in Shrimp Head of P. borealis
18天前
已完结
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste
22天前
已完结
Evaluation of antioxidative and antibacterial activities of fractionated hydrolysate from shrimp Litopenaeus vannamei head wastes against aquatic pathogenic bacteria
22天前
已完结
Potential industrial and nutritional applications of shrimp by-products: a review
22天前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
1个月前
已完结
Mechanistic studies on glycinin basic subunit/soybean soluble polysaccharide complexes: Ionic modulation and implications for soy sauce secondary precipitate
1个月前
已完结
Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce
1个月前
已完结
Formulation and organoleptic characteristics of flavor enhancer from shrimphead protein hydrolysate
3个月前
已完结
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