Lv3
220 积分 2024-07-06 加入
Fluorescent Compounds and Non-enzymatic Browning
2天前
已完结
Docosahexaenoic Acid Ester Degradation Measured by FTIR-ATR with Correlation Spectroscopy
4天前
已完结
Review of the physicochemical methods applied in the investigation of the maillard reaction in pharmaceutical preparations
12天前
已完结
Luteolin promotes pathogen resistance in Caenorhabditis elegans via DAF-2/DAF-16 insulin-like signaling pathway
2个月前
已完结
Effect of particle size on the stability and flavor of cloudy apple juice
2个月前
已完结
Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice
2个月前
已完结
Quality changes and shelf-life prediction model of postharvest apples using partial least squares and artificial neural network analysis
2个月前
已完结
Characteristics and antioxidant activity of hydrolyzed β-lactoglobulin–glucose Maillard reaction products
2个月前
已完结
Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study
6个月前
已完结
Bioactivity of food melanoidins is mediated by gut microbiota
7个月前
已完结
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