Lv1
40 积分 2025-11-24 加入
Effect of Thermal Treatment on Meat Proteins with Special Reference to Heterocyclic Aromatic Amines (HAAs)
18天前
已完结
Generation of Sarcoplasmic and Myofibrillar Protein-Bound Heterocyclic Amines in Chemical Model Systems under Different Heating Temperatures and Durations
18天前
已完结
Identification of hydrogen peroxide as a major cytotoxic component in Maillard reaction mixtures and coffee
1个月前
已完结
Interaction of β-lactoglobulin with (−)-epigallocatechin-3-gallate under different processing conditions of pH and temperature by the fluorescence quenching method
1个月前
已完结
Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins
1个月前
已完结
Correlating physiochemical quality characteristics to consumer hedonic perception of traditional Doenjang (fermented soybean paste) in Korea
2个月前
已完结
Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods
2个月前
已完结
Voltammetric Evaluation of Polyphenol–Protein Interactions and Their Influence on the Antioxidant Capacity of Tea
2个月前
已完结
Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs
3个月前
已完结
Effect of Six Chinese Spices on Heterocyclic Amine Profiles in Roast Beef Patties by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry and Principal Component Analysis
3个月前
已完结
皖公网安备34019202002308
