Lv11
60 积分 2024-05-29 加入
Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods
1个月前
已完结
Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps
1个月前
已完结
The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp
1个月前
已完结
Hydrophobic polyethylene film prepared by film blowing process for preservation of fried shrimp rolls
1个月前
已完结
Full title: Function, mechanism of action, metabolism, and commercial application of Lonicera japonica: a review
6个月前
已完结
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