Lv04
0 积分 2025-11-05 加入
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
2小时前
已完结
In Situ Quality Assessment of Dried Sea Cucumber (Stichopus japonicus) Oxidation Characteristics during Storage by iKnife Rapid Evaporative Ionization Mass Spectrometry
3小时前
已完结
Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage
3小时前
已完结
Impact of sous vide cooking on quality and shelf‐life of dried sour‐salted fish
4小时前
已完结
Drying and Quality Characteristics of Shredded Squid in an Infrared-Assisted Convective Dryer
4小时前
已完结
Dehydrated foods: Are they microbiologically safe?
3天前
已完结
Maillard reaction and lipid peroxidation contribute to non‐enzymatic browning in krill‐based products: A model study on proposed mechanisms
8天前
已完结
Relationship between lipid and protein oxidation in fish
8天前
已完结
Highlights: By-Product Utilization, a Review on Oxidation Process that Occur in Dried Seafood, Biogenic Amines and Water Fraud
8天前
已完结
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