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58 积分 2023-10-16 加入
Oligomerization Mechanism of Methylglyoxal Regulated by the Methyl Groups in Reduced Nitrogen Species: Implications for Brown Carbon Formation
17小时前
待确认
Gut microbiota-derived short-chain fatty acids and their role in human health and disease
13天前
已完结
Intestinal Transport of Pure Diester-type Alkaloids from an Aconite Extract across the Caco-2 Cell Monolayer Model
16天前
已完结
Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food
30天前
已关闭
A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products
30天前
已关闭
Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism
1个月前
已完结
Physicochemical characteristics and flavor profiles of fermented fish sauce (budu) during fermentation in commercial manufacturing plant
1个月前
已完结
Encapsulation of lipophilic polyphenols in plant-based nanoemulsions: impact of carrier oil on lipid digestion and curcumin, resveratrol and quercetin bioaccessibility
1个月前
已完结
The Effects of Frying Method and Oil Type on the Quality Attributes of Turkey Nuggets and Frying Oils
3个月前
已关闭
Methylglyoxal in food and living organisms
5个月前
已完结
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