Lv1
40 积分 2022-11-15 加入
Content of amino acids and biogenic amines in stored meat as a result of a broiler diet supplemented with β-alanine and garlic extract
6个月前
已完结
Quality enhancement and microbial reduction of mung bean (Vigna radiata) sprouts by non-thermal plasma pretreatment of seeds
6个月前
已完结
Potential of near-infrared spectroscopy (NIRS) for prediction of acrylamide formation in French fries in the potato breeding process
7个月前
已关闭
Carboxymethylated chitins and chitosans
11个月前
已完结
Lipid oxidation in foods and its implications on proteins
1年前
已完结
Recent advances in the effects of protein oxidation on aquatic products quality: mechanism and regulation
1年前
已完结
Inhibition of Linoleic Acid Oxidation by Interaction with a Protein-Rich Oat Fraction
1年前
已关闭
Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
1年前
已完结
Dityrosine in food: A review of its occurrence, health effects, detection methods, and mitigation strategies
1年前
已完结
Kinetics of simultaneous change in the concentration of total lipid hydroperoxides and total conjugated dienes during peroxidation of canola, sunflower, and olive oils
1年前
已完结
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