Lv11
48 积分 2023-05-20 加入
Physicochemical stability and in vitro digestibility of goat milk affected by freeze-thaw cycles
9小时前
已完结
Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils
10天前
已完结
Kinetics of the glucose/glycine Maillard reaction pathways: influences of pH and reactant initial concentrations
22天前
已完结
Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil
1个月前
已完结
Effects of pH on headspace volatiles and properties of Maillard reaction products derived from enzymatically hydrolyzed quinoa protein-xylose model system
1个月前
已完结
Hydroxyl radical induced by lipid in Maillard reaction model system promotes diet-derived Nε-carboxymethyllysine formation
1个月前
已完结
Evaluation of potentially harmful Maillard reaction products in different types of commercial formulae
1个月前
已完结
Effect of storage on non‐enzymatic browning of liquid infant milk formulae
1个月前
已完结
Changes in liquid milk-based infant formulas during heat treatments
1个月前
已关闭
Fluorometric determination of chemically available lysine: Adaptation, validation and application to different milk products
1个月前
已完结
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