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2022-11-23 加入
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Trimethylamine oxide, dimethylamine, trimethylamine and formaldehyde levels in main traded fish species in Hong Kong
2小时前
待确认
Evaluation ofaroma characteristics ingrass carp mince asaffected bydifferent washing processes using anE-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis
1天前
已完结
Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
7天前
已完结
Bacterial community diversity of traditional fermented vegetables in China
13天前
已完结
Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health
14天前
已完结
Trimethylamine N-Oxide in Aquatic Foods
15天前
已完结
Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill (Euphausia superba) during refrigerated storage
5个月前
已完结
Cryoprotective effect of three oligosaccharides on freezing–thawing induced krill mince: with emphasis on physicochemical changes and gelation properties
5个月前
已完结
竞争影响马尾松(Pinus massoniana)生长的生态学机制研究
6个月前
已关闭
Changes in quality and bacterial profiles of Tualang and Kelulut honeys preserved by post-harvest maturation
6个月前
已完结
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