Lv3
220 积分 2022-02-22 加入
Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine contents in commercial meat products
4小时前
已完结
Analysis of the browning reaction in a sorbitol/glycine model: Formation and degradation of precursors, glucose and α-dicarbonyl compounds during heating
9个月前
已完结
Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill
10个月前
已完结
Fructosamine: A new approach to the estimation of serum glycosylprotein. An index of diabetic control
1年前
已完结
Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties
1年前
已完结
Mutagens in commercial food processing and its microbial transformation
1年前
已完结
A Review on Mechanistic Overview on the Formation of Toxic Substances during the Traditional Fermented Food Processing
1年前
已完结
Physicochemical characterization of wheat bran and Kappaphycus alvarezii dietary fibres and their ability to bind mutagens, PhIP, Trp-P-2, AαC and BαP
1年前
已完结
Comparing Application Methods of Reishi Mushroom (Ganoderma lucidum) Extract in Deep‐Fried Meatballs: Impact on Heterocyclic Aromatic Amine Formation
1年前
已完结
Utilization of plant extracts to control the safety and quality of fried foods—A review
1年前
已完结
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