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28 积分 2025-02-24 加入
Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
14天前
已完结
Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro
18天前
已完结
Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro
21天前
已完结
Research advances in okra polysaccharides: Green extraction technology, structural features, bioactivity, processing properties and application in foods
7个月前
已完结
The effect of dried okra (Abelmoschus esculentus L.) powder addition on oxidative, sensory, and physicochemical properties of beef patties
7个月前
已完结
Unveiling the synergistic mechanism of lipid oxidation and protein glycosylation in the formation of advanced glycation end products in tilapia during thermal processing
7个月前
已完结
Green Regenerative Hydrogel Wound Dressing Functionalized by Natural Drug-Food Homologous Small Molecule Self-Assembled Nanospheres
10个月前
已完结
Effects of mutton with different cooking methods on intestinal flora and metabolites in the elderly based on in vitro fermentation
1年前
已完结
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