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86 积分 2026-06-17 加入
Solvent-Free Synthesis of Novel Galactose-Branched Oligosaccharides from Cellulose for Potential Prebiotics
1个月前
已完结
Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork
1个月前
已完结
Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth
1个月前
已完结
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
1个月前
已完结
Integrated bioinformatics and quantitative lipidomics reveal temporal lipid dynamics and oxidative metabolic networks in refrigerated pork
1个月前
已完结
Mechanisms of the Formation of Nonvolatile and Volatile Oxidation Products from Methyl Linoleic Acid at High Temperatures
1个月前
已完结
Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review
1个月前
已完结
Analysis, occurrence, toxicity and environmental health risks of synthetic phenolic antioxidants: A review
1个月前
已完结
Lipophilic antioxidants in edible oils: Mechanisms, applications and interactions
1个月前
已完结
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