Lv11
10 积分 2025-04-26 加入
Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy
46分钟前
已完结
Electron Paramagnetic Resonance Spin Trapping of Sunflower and Olive Oils Subjected to Thermal Treatment: Optimization of Experimental and Fitting Parameters
47分钟前
已完结
Stable isotope and trace element analysis for tracing the geographical origin of the Mediterranean mussel (Mytilus galloprovincialis) in food authentication
52分钟前
已完结
Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning
23小时前
已完结
Contribution of Phospholipid Pyrrolization to the Color Reversion Produced during Deodorization of Poorly Degummed Vegetable Oils
2天前
已完结
Regenerative efficacy of tert-butyl hydroquinone (TBHQ) on dehydrogenated ascorbic acid and its corresponding application to liqueur chocolate
5天前
已完结
pH-controlled complex coacervation of OSA-modified starch and chitosan with enhanced oxidative stability of flaxseed oil
27天前
已完结
Excellent thermal resistance and mechanical properties polyimide resin with dual crosslinking network structure for thermal oxidation aging
1个月前
已完结
pH-controlled complex coacervation of OSA-modified starch and chitosan with enhanced oxidative stability of flaxseed oil
1个月前
已完结
Mechanism of methyl elaidate on the thermal oxidation behavior
1个月前
已完结
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