Lv11
74 积分 2026-09-15 加入
Review of nonenzymatic browning and antioxidant capacity in processed foods
2天前
已完结
Melanoidins from Coffee Infusions. Fractionation, Chemical Characterization, and Effect of the Degree of Roast
15天前
已完结
Characterization of Barley Serpin Z7 That Plays Multiple Roles in Malt and Beer
17天前
已完结
Characterization of Barley Serpin Z7 That Plays Multiple Roles in Malt and Beer
18天前
已完结
Characterization of Barley Serpin Z7 That Plays Multiple Roles in Malt and Beer
23天前
已完结
Effects of Catechins on Nε-(Carboxymethyl)lysine and Nε-(Carboxyethyl)lysine Formation in Green Tea and Model Systems
1个月前
已完结
Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro
1个月前
已完结
Simultaneous Quantitation of Advanced Glycation End Products in Soy Sauce and Beer by Liquid Chromatography-Tandem Mass Spectrometry without Ion-Pair Reagents and Derivatization
1个月前
已完结
Recent advances in detection of AGEs: Immunochemical, bioanalytical and biochemical approaches
1个月前
已完结
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