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20 积分 2025-07-07 加入
Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products
1个月前
已完结
Effects of vegetable extracts on the formation of heterocyclic aromatic amines and advanced glycation end products during roasting and in vitro digestion of roasted beef patties
1个月前
已完结
Comparison of intestinal absorption of soybean protein isolate-, glutenin- and peanut protein isolate-bound Nε-(carboxymethyl) lysine after in vitro gastrointestinal digestion
1个月前
已完结
Comparison of intestinal absorption of soybean protein isolate-, glutenin- and peanut protein isolate-bound Nε-(carboxymethyl) lysine after in vitro gastrointestinal digestion
2个月前
已完结
Quantification of essential and potentially toxic elements in paprika (Capsicum annuum L.) varieties by ICP OES and application of PCA and HCA
1年前
已完结
Joint control of multiple food processing contaminants in Maillard reaction: A comprehensive review of health risks and prevention
1年前
已完结
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