Lv2
120 积分 2024-12-10 加入
Thermal stability, antioxidant activity and bioavailability of pea protein–naringin Pickering emulsion for enhanced delivery applications
7天前
已完结
Hypoglycemic effects of Lactiplantibacillus plantarum B19 via promoting AMPK/PI3K/AKT signaling pathway
12天前
已完结
PI3K/Akt/FoxO Pathway Mediates Antagonistic Toxicity in HepG2 Cells Coexposed to Deoxynivalenol and Enniatins
12天前
已完结
Recent advances in the authentication (geographical origins, varieties and aging time) of tangerine peel (Citri reticulatae pericarpium): A review
1个月前
已完结
Effects of exogenous substances on the characteristics of low-salt tilapia surimi gel
1个月前
已完结
Inhibition effect and mechanism of hydrocolloids on the formation of heterocyclic aromatic amines (HAAs) in meat products: A review
1个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
1个月前
已完结
Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment
1个月前
已完结
The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish products
1个月前
已完结
皖公网安备34019202002308
