Lv11
8 积分 2022-12-14 加入
Quality, functionality, and microbiology of fermented fish: a review
2分钟前
待确认
Changes in the physicochemical properties and metabolites of Myeolchi-jeot (salted-fermented anchovy) based on fermentation time
3小时前
已完结
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
4天前
已完结
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS
5天前
已完结
Establishing Drug Resistance in Microorganisms by Mass Spectrometry
4个月前
已完结
A signal-amplified electrochemical immunosensor for the detection of sulfadimidine in crayfish using COOH-MWCNTs-Fe3O4-GO nanohybrids modified working electrode
4个月前
已完结
Prediction of the Freshness of Grass Carp during Storage with Electric Nose Based on Signal Sequence Merging and Wavelet Transform
4个月前
已完结
Unlocking aroma in three types of vinasse fish by sensomics approach
4个月前
已完结
Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods
4个月前
已完结
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