Lv5
938 积分 2024-12-12 加入
Structure, functional and physicochemical properties of lotus seed protein under different pH environments
7天前
已完结
Development of a nutraceutical nano-delivery system through emulsification/internal gelation of alginate
20天前
已完结
Effect of mild subcritical fluid treatment on meat quality of farmed large yellow croakers
1个月前
已完结
Integrated volatile compounds and non-targeted metabolomics analysis reveal the characteristic flavor formation of proteins in grouper (Epinephelus coioides) during cold storage
1个月前
已完结
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
1个月前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
1个月前
已完结
Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems
1个月前
已完结
Deodorization mechanism of the main aroma compounds on the fishy odor in boiled fish during heating
1个月前
已完结
Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism
1个月前
已完结
The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae
1个月前
已完结
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