Lv11
90 积分 2023-12-25 加入
Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature
2小时前
已完结
Reduction of 5‐hydroxymethylfurfural formation by flavan‐3‐ols in Maillard reaction models and fried potato chips
3个月前
已完结
Effect of Reaction Conditions on the Volatile Pyrazines Components of Defatted Flaxseed Meal in the Maillard Reaction System
3个月前
已完结
L-cysteine modulates the Maillard reaction: Impacts on PhIP and pyrazine formation
3个月前
已完结
A model system based on glucose–arginine to monitor the properties of Maillard reaction products
4个月前
已完结
Reaction kinetics and shelf-life prediction of Maillard reaction products in milk simulated system with tea polyphenols
4个月前
已关闭
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal Treatment
5个月前
已完结
Analysis of Amadori Compounds by High-Performance Cation Exchange Chromatography Coupled to Tandem Mass Spectrometry
6个月前
已完结
Acrylamide is formed in the Maillard reaction
10个月前
已完结
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models
10个月前
已完结
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