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20 积分 2024-02-02 加入
Synergistic effect of ultrasound and microwave treatments in meat, fish, and seafood processing, preservation, and extraction
13天前
已完结
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
3个月前
已完结
Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes
3个月前
已完结
Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes
3个月前
已完结
Volatile fingerprints of beef cooking methods using sol–gel‐based solid‐phase microextraction (SPME) and direct analysis in real‐time mass spectrometry (DART‐MS)
3个月前
已完结
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
3个月前
已完结
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
3个月前
已完结
The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study
3个月前
已完结
Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom
4个月前
已完结
Enzyme-assisted extraction enhancing the umami taste amino acids recovery from several cultivated mushrooms
4个月前
已完结
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