Lv3
318 积分 2023-10-18 加入
Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)
27天前
已完结
Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
27天前
已完结
Improvement in the storage quality of fresh salmon (Salmo salar) using a powerful composite film of rice protein hydrolysates and chitosan
29天前
已完结
Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism
1个月前
已完结
Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)
1个月前
已完结
Investigation on the interaction of acid phosphatase with putrescine using docking, simulations methods and multispectroscopic techniques
1个月前
已完结
Application of the curcumin-mediated photodynamic inactivation for preserving the storage quality of salmon contaminated with L. monocytogenes
1个月前
已完结
Effects of chitosan edible coating containing grape seed extract on the shelf-life of refrigerated rainbow trout fillet
1个月前
已关闭
Removal of Shewanella putrefaciens Biofilm by acidic electrolyzed water on food contact surfaces
2个月前
已完结
Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
2个月前
已完结
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