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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
2个月前
已完结
The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread
2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
2个月前
已完结
Preparation, Optimization, Characterization, and Stability Studies of Salicylic Acid Liposomes
5个月前
已完结
Eugenol encapsulation into conventional liposomes and chitosan-coated liposomes: A comparative study
5个月前
已完结
Inhibition of lipid peroxidation induced by tritiated water due to tea catechins
6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
6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
7个月前
已完结
Encapsulation of polyphenolic grape seed extract in polymer-coated liposomes
8个月前
已完结
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