Lv23
158 积分 2025-10-11 加入
Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates
1天前
待确认
The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor
5天前
已完结
Comparative study of antioxidant and flavour characteristics of Maillard reaction products from five types of protein hydrolysates
22天前
已完结
Action of Phenolic Derivatives (Acetaminophen, Salicylate, and 5-Aminosalicylate) as Inhibitors of Membrane Lipid Peroxidation and as Peroxyl Radical Scavengers
1个月前
已完结
High‐Quality and Wafer‐Scale Cubic Silicon Carbide Single Crystals
1个月前
已完结
Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties
3个月前
已完结
The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay
3个月前
已完结
Antimicrobial activity of coffee melanoidins-a study of their metal-chelating properties
3个月前
已完结
Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence
3个月前
已完结
Formation of lactic acid by alkaline decomposition of sucrose in the presence of salts of the alkaline earths
3个月前
已完结
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