Lv3
230 积分 2024-06-28 加入
Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates
1个月前
已完结
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
1个月前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
1个月前
已完结
Reduction of antinutrients and off-flavour in kidney bean flour by acidic and alkaline reactive extrusion
1个月前
已完结
Enrichment of antiplatelet peptides and removal of fishy odor from silver carp skin collagen hydrolysates by macroporous resins: pH value of loading sample affects the peptides separation
1个月前
已完结
Electrospun starch-based nanofiber mats for odor adsorption of oyster peptides: Recyclability and structural characterization
1个月前
已完结
Electrospun octenylsuccinylated starch-pullulan nanofiber mats: Adsorption for the odor of oyster peptides and structural characterization
1个月前
已完结
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
5个月前
已完结
Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish
5个月前
已完结
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