decapterus maruadsi - Globe Thesis

Keyword [decapterus maruadsi] Result: 1 - 18 \| Page: 1 of 1
1.	Study On Preparing Seafood Flavor Condiment Base From Decapterus Maruadsi And Sarotherodon Nilotica
2.	Hydrolysates Derived From Decapterus Maruadsi Protein With Controlled Enzymatic Modification And Its Antioxidant Effect
3.	Study Of The Effect Of Cathepsins From Blue Scad(Decapterus Maruadsi) And Kininogen On Gel Strength Of Surimi
4.	Identification Of A Metalloproteinase From Blue Scad(decapterus Maruadsi) Muscle And Its Effect On Collagen
5.	Effect Of The Maillard Reaction Combined With Canned Processing On The Allergenicity Of Decapterus Maruadsi
6.	Preparation Of Angiotensin Ⅰ-Converting Enzyme Inhibitory Peptides From Decapterus Maruadsi By Protease Hydrolysis
7.	Study On The Accelerated Fermentation Technology And Physicochemical Properties Of Low Salt Fish Sauce From Decapterus Maruadsi
8.	Study On Critical Process Of Frozen Surimi Of Decapterus Maruadsi
9.	Research And Development Of Preservative Based On Gracilaria Lemaneiformis Oligosaccharides On Fish
10.	Study On The Preparation Of Enzymatic Hydrolysate Of Decapterus Maruadsi Proteins And Maillard Reaction
11.	Study On Preparation And Separation Of Metal Chelating Peptides From Decapterus Maruadsi And Antioxidant Activity
12.	Study On The Relationship Between The Changes Of Endogenous Enzymes And Quality Of Decapterus Maruadsi During Dry-salted Processing
13.	Study On The Nutritional Values And Immunity Activity Of Decapterus Maruadsi Peptide Powder
14.	Preparation Of Iron Binding Peptides By Enzymatic Hydrolysis Of Scad(decapterus Maruadsi)processing By-products And The Absorption In Model Cells
15.	Preparation,Purification And Antioxidant Activity Of Decapterus Maruadsi Peptide Antioxidant Peptide
16.	Study On Efficient Extraction Of Fish Oil From Decapterus Maruadsi And Preparation Of Microcapsules And The Stability Of Products
17.	Effects Of Limited Hydrolysis On The Functional Properties Of Protein Isolate From Blue Round Scads(Decapterus Maruadsi)
18.	Preparation Of Antioxidative Peptides From Round Scad Protein
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