Lv21
190 积分 2024-09-11 加入
Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies
3天前
已完结
Experimental assessment of ozonated ice: Preparation, stability, and preservation effects on shrimp (Metapenaeus ensis)
12天前
已完结
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
18天前
已关闭
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
18天前
已关闭
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
23天前
已完结
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
23天前
已关闭
Investigation of the Alternations in the Muscle Quality of Swimming Crab (Ovalipes punctatus) during Cold-Chain Transportation Using Physicochemical and TMT-Based Quantitative Proteomic Analysis
28天前
已关闭
Effects of flow velocity on the muscle nutrient content and flesh quality of the Pacific abalone (Haliotis discus hannai)
28天前
已关闭
Fatty Acid Composition and Antioxidant Levels in Muscle Tissue of Different Mediterranean Marine Species of Fish and Shellfish
28天前
已关闭
Recent advances in intelligent food packaging materials: Principles, preparation and applications
28天前
已完结
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