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cxr
Lv2
120 积分
2024-09-11 加入
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Modulation of thermal stress response by prostaglandins in gills of the blue mussel Mytilus edulis
1天前
待确认
Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage
6天前
已关闭
Curcumin-loaded food-grade nano-silica hybrid material exhibiting improved photodynamic effect and its application for the preservation of small yellow croaker (Larimichthys polyactis)
6天前
已完结
Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life
6天前
已关闭
Multifunctional intelligent indication labels featuring antibacterial properties based on pectin/carboxymethyl chitosan incorporated with porous microspheres loaded with anthocyanins: A new approach for salmon preservation and freshness detection
6天前
已关闭
Investigating comprehensive effects of depuration salinity and duration on posterior anhydrous living-preservation of Pacific oyster (Crassostrea gigas)
8天前
已完结
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
25天前
已关闭
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
25天前
已关闭
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
25天前
已关闭
Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism
25天前
已关闭
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