Lv1
30 积分 2024-10-04 加入
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS
3天前
已完结
The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS
9天前
已完结
Effects of polyphenols in combination with L-cysteine/l-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices
15天前
已完结
Identification of changes in volatile compounds in sea cucumber Apostichopus japonicus during seasonings soaking using HS-GC-IMS
1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
1个月前
已完结
The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis
1个月前
已完结
Bioremediation of seafood processing wastewater by microalgae: Nutrient removal, and biomass, lipid and protein enhancement
1个月前
已完结
Preservation Techniques to Increase the Shelf Life of Seafood Products: An Overview
1个月前
已完结
Seafood processing waste as a source of functional components: Extraction and applications for various food and non-food systems
1个月前
已完结
Functional Ingredients from Seafood Processing Wastes: Protein Hydrolysate and Biocalcium
1个月前
已完结
皖公网安备34019202002308
