Lv71
3990 积分 2023-03-11 加入
Study on the mechanism of mulberry polyphenols inhibiting oxidation of beef myofibrillar protein
7天前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
13天前
已完结
Comparative assessment of bone collagen recovered from different livestock and poultry species: microstructure, physicochemical characteristics and functional properties
8个月前
已完结
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
10个月前
已完结
A study of flavor variations during the flaxseed roasting procedure by developed real-time SPME GC–MS coupled with chemometrics
11个月前
已完结
Dynamics and diversity of microbial community in salmon slices during refrigerated storage and identification of biogenic amine-producing bacteria
1年前
已完结
Effects of ellagic acid and ε-polylysine hydrochloride on the content of biogenic amines, volatile compounds and quality of salmon slices during chilled storage
1年前
已完结
Effects of Initial Freshness Level, Frozen Storage Temperature, and Storage Period on Lipid Deterioration and K-value in Meat Blocks from Chub Mackerel Scomber japonicus
1年前
已完结
Application of super-cooled storage of aquatic products:A review
1年前
已完结
Application of super-cooled storage of aquatic products:A review
1年前
已完结
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