Lv41
660 积分 2024-11-28 加入
Formation of free and protein-bound carboxymethyllysine and carboxyethyllysine in meats during commercial sterilization
2小时前
求助中
Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS
3个月前
已完结
Effects of seasoning addition and cooking conditions on the formation of free and protein-bound heterocyclic amines and advanced glycation end products in braised lamb
4个月前
已完结
Formation and control of heterocyclic amines and advanced glycation end products in traditional Chinese braised pork belly: The role of food additives
4个月前
已关闭
Formation and kinetic analysis of AGEs in Pacific white shrimp during frying
4个月前
已完结
Formation of protein-bound N-carboxymethyllysine and N-carboxyethyllysine in ground pork during commercial sterilization as affected by the type and concentration of sugars
4个月前
已完结
The effect of protein hydrolysate on the functional and technological indicators of pate
4个月前
已完结
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon
5个月前
已完结
Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon
5个月前
已关闭
Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)
8个月前
已完结
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