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70 积分 2025-08-02 加入
Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish
6个月前
已完结
Factors that affect the content of heterocyclic aromatic amines in foods
6个月前
已完结
Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein
6个月前
已完结
Incorporation of carbon atoms from glucose into the food mutagens MeIQx and 4,8-DiMeIQx using 14C-labelled glucose in a model system
6个月前
已关闭
The relationship between the deterioration of frying oil and the generation of hazards during frying
6个月前
已完结
Formation of volatile compounds in model experiments with crude leek enzyme extract and linoleic acid or linolenic acid
7个月前
已完结
Courses of aldehyde formation during linoleate autoxidation and some information about precursors and mechanism
7个月前
已关闭
Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef
7个月前
已关闭
Conversion of Phenylalanine into Styrene by 2,4-Decadienal in Model Systems
7个月前
已完结
Strecker-type degradation produced by the lipid oxidation products 4,5-epoxy-2-alkenals
7个月前
已完结
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