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302 积分 2025-05-17 加入
Analysis of trace elements and detection of microorganisms in plant-based meat alternatives: health risk assessment
9分钟前
求助中
Microbial diversity, safety, and quality challenges of several commercial plant-based meat products in Thailand
13分钟前
待确认
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
2天前
已完结
From tuna viscera to added-value products: A circular approach for fish-waste recovery by green enzymatic hydrolysis
3天前
已完结
Enzymatic hydrolysis of farmed Atlantic salmon by-products: Investigation of operational parameters on extracted oil yield and quality
3天前
已完结
Migration of nutrients and formation of micro/nano-sized particles in Atlantic salmon (Salmo salar) and bighead carp (Aristichthys nobilis) head soups
6天前
已完结
Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot
6天前
已完结
Chemical compositions and sensory characteristics of pork rib and Silkie chicken soups prepared by various cooking techniques
7天前
已完结
Characterization of phospholipids from Pacific saury ( Cololabis saira ) viscera and their neuroprotective activity
8天前
已完结
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