Lv11
88 积分 2025-09-21 加入
Analysis of tetrahydro-β-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection
3小时前
已完结
Analysis of tetrahydro-beta-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection
3小时前
已关闭
Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils
23小时前
已完结
Analysis of tetrahydro-β-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection
17天前
已完结
The effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines
19天前
已完结
Food Safety and Nutritional Aspects of Plant‐Based Dairy and Meat Alternatives: A Review
30天前
已完结
Thermophysical properties of organic solvents with sunflower and olive oils at 298.15 K
1个月前
已完结
Effects of turmeric on reducing heterocyclic aromatic amines in Chinese tradition braised meat products and the underlying mechanism
1个月前
已完结
皖公网安备34019202002308
