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辛德瑞拉
Lv4
410 积分
2023-11-24 加入
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Deep or air frying? A comparative study with different vegetable oils
5天前
已完结
Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin
5天前
已完结
A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying
5天前
已完结
Mass Transfer and Volume Changes in French Fries During Air Frying
5天前
已完结
The changes in the volatile aldehydes formed during the deep-fat frying process
5天前
已完结
Chemical processes in peanut under thermal treatment
5天前
已完结
Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment
5天前
已完结
Interactions between fat and food during deep-frying
5天前
已完结
Effect of the Type of Frying Culinary Fat on Volatile Compounds Isolated in Fried Pork Loin Chops by Using SPME-GC-MS
5天前
已完结
Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils
5天前
已完结
没有进行任何应助
我自己找到了【积分已退回】
5天前
太棒了 谢谢你!
13天前
能不能重新发一次呀
13天前
显示文件删除了怎么回事?
13天前
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