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10 积分 2025-07-18 加入
Kinetics of Forming Aldehydes in Frying Oils and Their Distribution in French Fries Revealed by LC–MS-Based Chemometrics
1个月前
已完结
Simultaneous Analysis of Malondialdehyde, 4-Hydroxy-2-hexenal, and 4-Hydroxy-2-nonenal in Vegetable Oil by Reversed-Phase High-Performance Liquid Chromatography
2个月前
已完结
Changes in amino acid composition of dehydrated orange juice during accelerated nonenzymatic browning
2个月前
已完结
Metabolomics of Meat Color: Practical Implications
5个月前
已完结
Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon
5个月前
已完结
Influence of Salt Content Used for Dry-Curing on Lipidomic Profiles during the Processing of Water-Boiled Salted Duck
6个月前
已完结
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