Lv11
30 积分 2022-09-26 加入
Effects and mechanism of tea polyphenols on the quality of oil during frying process
2小时前
待确认
A review on losses and transformation mechanisms of common antioxidants
11天前
已完结
Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview
26天前
已完结
The antibacterial activity and antibacterial mechanism of a polysaccharide from Cordyceps cicadae
1个月前
已完结
Enzymatic Hydrolysis of Oleuropein from Olea europea (Olive) Leaf Extract and Antioxidant Activities
1个月前
已完结
Investigation of the Anti-Cancer Effects of Free and PLGA-PAA Encapsulated Hydroxytyrosol on the MCF-7 Breast Cancer Cell Line
1个月前
已完结
Study on the bacteriostatic property and bacteriostatic mechanism of rosemarinic acid compounded bacteriostatic agent
1个月前
已完结
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes
4个月前
已完结
In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates
4个月前
已完结
Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications
4个月前
已完结
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