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38 积分 2024-09-19 加入
Method and system for nondestructive detection of freshness in Penaeus vannamei based on hyperspectral technology
1天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
20天前
已完结
Proteomic analyses on chicken breast meat with white striping myopathy
1个月前
已完结
Production, bioactive properties, and potential applications of fish protein hydrolysates: Developments and challenges
1个月前
已关闭
Lipid shell lipid nanocapsules as smart generation lipid nanocarriers
2个月前
已完结
Spatiotemporal distribution of lipophilic shellfish toxins in plankton and shellfish in the offshore regions of Shandong province, China
2个月前
已完结
Advances in extraction, utilization, and development of chitin/chitosan and its derivatives from shrimp shell waste
2个月前
已完结
Progress in research on the safety of silicone rubber products in food processing
2个月前
已完结
Research progress in fluid and semifluid microwave heating technology in food processing
2个月前
已完结
Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry
3个月前
已完结
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