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20 积分 2024-08-28 加入
Impacts of Sugar, Lipid, and Gluten Protein on the Formation of Α-Dicarbonyls and Advanced Glycation End Products in Bread
5个月前
已完结
The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread
5个月前
已完结
Physicochemical characterization of wheat starch and variation of fatty acid composition in deep‐fried dough sticks with different treatments
5个月前
已完结
Preparation, Optimization, Characterization, and Stability Studies of Salicylic Acid Liposomes
8个月前
已完结
Eugenol encapsulation into conventional liposomes and chitosan-coated liposomes: A comparative study
8个月前
已完结
Inhibition of lipid peroxidation induced by tritiated water due to tea catechins
9个月前
已完结
白藜芦醇-表没食子儿茶素没食子酸酯脂质体的制备及体外透皮性质研究
10个月前
已完结
Berry anthocyanins prevent α‐dicarbonyls and advanced glycation end product formation in phosphate‐buffered saline‐based model systems, cookie and ground pork
10个月前
已完结
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes
1年前
已完结
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