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40 积分 2025-06-23 加入
A comprehensive review of structure–activity relationships and effect mechanisms of polyphenols on heterocyclic aromatic amines formation in thermal‐processed food
1个月前
已完结
Formation and mitigation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) in high temperature processed meat products: a review
2个月前
已完结
Structure–Activity Relationships of Flavonoids in the Inhibition of Heterocyclic Amine Formation through Interactions with Beef Myofibrillar and Sarcoplasmic Proteins
2个月前
已完结
Polycyclic aromatic hydrocarbons and flavor profile in fried chicken drumsticks affected by repeated frying cycles of soybean oils
3个月前
已完结
pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature
3个月前
已完结
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