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High‑oxygen-modified atmospheric packaging delays flavor and quality deterioration in fresh-cut broccoli
2小时前
已完结
Ectoine maintains the flavor and nutritional quality of broccoli during postharvest storage
2小时前
已完结
Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air
11天前
已完结
Microbiota diversity of three Brazilian native fishes during ice and frozen storage
11天前
已完结
Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage
20天前
已完结
Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria
20天前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
20天前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
20天前
已完结
Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat
30天前
已完结
Evaluation of physicochemical and flavor characteristics and primary on lipid oxidation of crucian carp under different cooking methods
30天前
已完结
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