Lv11
24 积分 2023-05-08 加入
Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics
4小时前
待确认
Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
14天前
已完结
Evaluating the effects of essential oils on heterocyclic amines production and lipid and protein oxidation in roasted large yellow croaker ( Larimichthys crocea )
28天前
已完结
Effects of quercetin and l-ascorbic acid on heterocyclic amines and advanced glycation end products production in roasted eel and lipid-mediated inhibition mechanism analysis
28天前
已完结
Assessment of lipid oxidation in Atlantic mackerel (Scomber scombrus) subjected to different antioxidant and sous-vide cooking treatments by conventional and fluorescence microscopy methods
28天前
已完结
The oxidative environment and protein damage
1个月前
已完结
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
1个月前
已完结
Exploring the feasibility of Spanish mackerel flavour masking process screening using preference mapping and 2D-LF-NMR
1个月前
已完结
Effects of different curing concentrations and drying times on the microbial community structure and metabolites of dried Spanish mackerel
1个月前
已完结
Effect of temperature fluctuations during frozen storage on ice crystal distribution and quality of tilapia (Oreochromis mossambicus)
2个月前
已完结
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