Lv4
596 积分 2024-03-07 加入
Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose
23天前
已完结
Oxidative Degradation Kinetics of Tocopherols during Heating
26天前
已完结
Oxidative Degradation Kinetics of Tocopherols during Heating
26天前
已关闭
Marked Antioxidative Activity of Seed Oils Developed by Roasting of Oil Seeds Part I. Synergistic Action of the Antioxidative Components in Roasted Sesame Seed Oil
27天前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
1个月前
已完结
Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil
1个月前
已完结
Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes
1个月前
已完结
Composition, physicochemical property and stability of canola seed oil: Impact of different pretreatment
1个月前
已完结
Melanoidins and (poly)phenols: an analytical paradox
1个月前
已完结
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