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110 积分 2024-10-10 加入
Acrylamide is formed in the Maillard reaction
29天前
已完结
Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigation
1个月前
已完结
Chemical Contamination in Bread from Food Processing and Its Environmental Origin
1个月前
已完结
Nonthermal Processing Technologies: Synergies and New Applications in Food Engineering
2个月前
已完结
Flavonoids mitigation of typical food thermal processing contaminants: Potential mechanisms and analytical strategies
4个月前
已完结
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
4个月前
已完结
Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques
4个月前
已完结
The Application of Supercritical Fluid Chromatography in Food Quality and Food Safety: An Overview
5个月前
已完结
Recent Advancements and Challenges in Supercritical Fluid Extraction Methods and Their Applications in Food Industries
5个月前
已完结
Recent application of direct analysis in real time mass spectrometry in plant materials analysis with emphasis on traditional Chinese herbal medicine
5个月前
已完结
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