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50 积分 2023-09-28 加入
Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise
1个月前
已关闭
A strategy based on gas chromatography–mass spectrometry and virtual molecular docking for analysis and prediction of bioactive composition in natural product essential oil
1个月前
已关闭
Evaluation of chemical components of herbs and spices from Thailand and effect on lipid oxidation of fish during storage
1个月前
已完结
Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus
1个月前
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Headspace volatile components of smoked swordfish (Xiphias gladius) and cod (Gadus morhua) detected by means of solid phase microextraction and gas chromatography–mass spectrometry
1个月前
已完结
Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets
1个月前
已关闭
Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS
1个月前
已完结
Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS
1个月前
已完结
Dynamic water migration and flavor analysis of sea cucumber in the process of Sichuan pepper seasoning soak
1个月前
已完结
Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall
1个月前
已完结
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