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30 积分 2026-03-21 加入
Analysis of malondialdehyde in biological matrices by capillary gas chromatography with electron-capture detection and mass spectrometry
1天前
待确认
Reinvestigation of 2-acetylthiazole formation pathways in the Maillard reaction
1个月前
已完结
Elucidation of the mechanism of pyrrole formation during thermal degradation of 13C-labeled l-serines
1个月前
已完结
亮氨酸-葡萄糖美拉德反应生成挥发物构成特点及密度泛函理论研究
2个月前
已完结
Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming
4个月前
已完结
The effect of different heat treatment methods on the content and profile of volatile flavor compounds of pork tenderloin
4个月前
已完结
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