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48 积分 2023-10-16 加入
Determination of Carbonyl Groups in Oxidized Proteins
7小时前
待确认
Soxtec Fat Analyzer for Determination of Total Fat in Meat: Collaborative Study
21天前
已完结
Quality control in the use of deep frying oils
23天前
已完结
Oligomerization Mechanism of Methylglyoxal Regulated by the Methyl Groups in Reduced Nitrogen Species: Implications for Brown Carbon Formation
2个月前
已完结
Gut microbiota-derived short-chain fatty acids and their role in human health and disease
2个月前
已完结
Intestinal Transport of Pure Diester-type Alkaloids from an Aconite Extract across the Caco-2 Cell Monolayer Model
2个月前
已完结
Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food
3个月前
已关闭
A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products
3个月前
已关闭
Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism
3个月前
已完结
Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant
3个月前
已完结
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