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230 积分 2024-04-08 加入
Improving the Physicochemical Properties of Commercial Bovine Gelatin using Succinylation
2天前
已完结
The effect of microwave on the interaction of flavour compounds with G‐actin from grass carp (Catenopharyngodon idella)
26天前
已完结
Interactions of Fish Proteins and Volatile Flavor Compounds: Mechanisms, Affecting Factors and Analytical Methods
28天前
已完结
Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review
28天前
已完结
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
28天前
已完结
Collagen and gelatin: Structure, properties, and applications in food industry
28天前
已完结
A systematic review on nano-delivery systems enriched with aromatic compounds: Flavor, odor, and chemical quality perspectives in fish
28天前
已完结
Research Progress on Nutritional Value, Preservation and Processing of Fish—A Review
28天前
已完结
Animal by-products collagen and derived peptide, as important components of innovative sustainable food systems—a comprehensive review
28天前
已完结
Amino Acids, Peptides, and Proteins
28天前
已完结
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