Lv21
170 积分 2024-12-07 加入
Formation of heterocyclic aromatic amines in model systems of sucrose, lactose, amino acids and creatine
3小时前
待确认
Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties
4天前
已完结
Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment
4天前
已完结
Comparison of the reducing effects of blueberry and propolis extracts on heterocyclic aromatic amines formation in pan fried beef
1个月前
已完结
Dietary flavonoids as inhibitors of heterocyclic amine formation in cooked meats: A review
2个月前
已完结
Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat
2个月前
已完结
Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties
2个月前
已完结
Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of Litchi chinensis Sonn
4个月前
已完结
Formation of the food associated carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems
4个月前
已关闭
The isolation and identification of a new mutagen from fried ground beef: 2-amino-l-methyl-6-phenylimidazo[4, 5-b]pyridine (PhIP)
4个月前
已完结
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