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Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry
14小时前
已完结
Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis
14小时前
求助中
Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis
14小时前
已关闭
Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Monopterus albus) hydrolysate
1天前
已完结
The deodorizing effect and potential mechanisms of phenolic compounds on skipjack tuna: A study featuring resveratrol, epigallocatechin gallate, and Rosmarinic acid as representative examples
1天前
已完结
The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae
1天前
已完结
The pH acidity and nitrate accumulation by plasma discharge enhanced the growth and phytochemicals of soybean sprouts grown in reused water
2天前
已关闭
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
2天前
已完结
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
2天前
已完结
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
3天前
已完结
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