Lv1
80 积分 2020-05-27 加入
Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu
12天前
已完结
基于主动学习的电子鼻在线漂移抑制算法研究
8个月前
已完结
Electronic nose and its application in the food industry: a review
8个月前
已完结
Nachweis von Maillard-Produkten in Malzen, Bieren und Braucouleuren
4年前
已完结
Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C
4年前
已完结
Quantitation of α-Dicarbonyls and Advanced Glycation Endproducts in Conventional and Lactose-Hydrolyzed Ultrahigh Temperature Milk during 1 Year of Storage
4年前
已完结
3-Deoxygalactosone, a “New” 1,2-Dicarbonyl Compound in Milk Products
4年前
已完结
Detection of Maillard Reaction Intermediates by High Pressure Liquid Chromatography (HPLC) and Gas Chromatography
4年前
已关闭
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