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20 积分 2023-09-25 加入
Effects of Ultra-high Pressure Treatment on Aroma Components of Braised Mandarin Fish
6天前
已完结
Metabolomics based on GC-MS combined with chemometrics for geographical discrimination of garlic (Allium sativum L.)
2个月前
已完结
Comprehensive utilization of shrimp waste based on biotechnological methods: A review
3个月前
已完结
Consumer preferences for seafood attributes of wild-harvested and farm-raised products
3个月前
已完结
Journal of the Science of Food and Agriculture
6个月前
已关闭
Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
6个月前
已完结
Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue
6个月前
已完结
Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan
6个月前
已完结
Effects of the photovoltaic fishery culture model on muscle nutritional quality and volatile flavor compounds of Litopenaeus vannamei
7个月前
已完结
Comparative analysis for nutrients, flavor compounds, and lipidome reveal the edible value of pond-cultured male Pelodiscus sinensis with different ages
7个月前
已完结
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