Lv53
910 积分 2023-03-10 加入
Uncovering quality changes of shrimp (Penaeus vannamei) during solar drying and its relationship with protein-related properties
5天前
已完结
Changes in properties of white shrimp (Litopenaeus vannamei) protein during thermal denaturation
5天前
已完结
Effect of Pretreatment Methods on the Formation of Advanced Glycation End Products in Fried Shrimp
5天前
已完结
Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)
23天前
已完结
Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition
1个月前
已完结
Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition
1个月前
已关闭
Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods
1个月前
已完结
Volatile Flavor Characteristics of Scallops (Chlamys Farreri) with Different Drying Methods Were Analyzed Based on Gc-Ims and Gc-O-Qtof
2个月前
已关闭
Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices
3个月前
已完结
Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage
3个月前
已完结
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