Lv1
40 积分 2024-03-13 加入
冻融循环和热处理对肌原纤维蛋白与关键腥味化合物气味结合特性的影响
10小时前
已完结
Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
4个月前
已完结
Investigation of the Presence of Fibrillin in Sea Cucumber (Apostichopus japonicus) Body Wall by Utilizing Targeted Proteomics and Visualization Strategies
4个月前
已完结
Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction
5个月前
已完结
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
5个月前
已完结
Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
5个月前
已完结
Review of the ethanol-induced V-type starch (EVS) with different types, including its preparation, characterization, and possible application in food field
8个月前
已完结
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