Lv31
220 积分 2023-11-01 加入
Enhancement of Nutrient Composition and Non-Volatile Flavor Substances in Muscle Tissue of Red Drum (Sciaenops ocellatus) Through Inland Low Salinity Saline-Alkaline Water Culture
1个月前
已完结
Official Methods of Analysis of AOAC INTERNATIONAL (22nd Edition)
1个月前
已关闭
Preservation of Pacific white shrimp (Penaeus vannamei) by pullulan and melleolide composite preservatives
8个月前
已完结
Exploring the antioxidant “cut-off effect” of gallic acid alkyl esters in dried oysters (Crassostrea gigas) during storage
8个月前
已完结
Effects of High Pressure on Myofibrillar Protein and Moisture Distribution of Shrimp (Solenocera melantho) Muscle
8个月前
已完结
Dynamic changes in the water distribution and key aroma compounds of roasted chicken during roasting
8个月前
已完结
Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starch
8个月前
已完结
Quality changes and deterioration mechanisms in three parts (belly, dorsal and tail muscle) of tilapia fillets during partial freezing storage
1年前
已完结
Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
1年前
已完结
Changes in physicochemical properties, moisture distribution and volatile flavor compounds of yellow catfish: The roles of dominant spoilage bacteria
1年前
已完结
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