Lv1
70 积分 2024-12-07 加入
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
2天前
已完结
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)
3个月前
已完结
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