Lv2
130 积分 2022-08-20 加入
Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils
2个月前
已完结
Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components
3个月前
已完结
Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components
3个月前
已完结
Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)
3个月前
已完结
Pre- and postharvest factors affecting quality and safety of Pepper ( Piper nigrum L.)
5个月前
已完结
Efficacy of Lactoperoxidase System-Whey Protein Coating on Shelf-life Extension of Rainbow Trout Fillets During Cold Storage(4 °C)
5个月前
已完结
Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures
5个月前
已完结
Mechanism of aroma compounds changes from sea cucumber peptide powders (SCPPs) under different storage conditions
5个月前
已完结
Covalent modification of soy protein hydrolysates by EGCG: improves the emulsifying and antioxidant properties
6个月前
已完结
Ultrasound treatment enhanced the functional properties of phycocyanin with phlorotannin from Ascophyllum nodosum
7个月前
已完结
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