Lv2
120 积分 2023-02-24 加入
Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures
2天前
求助中
Benefit and Harm of Intensive Blood Pressure Control by Cardiovascular Risk
1个月前
已完结
Mounting evidence in favour of the lower, the better blood pressure paradigm
1个月前
已完结
Effectiveness of a non-physician community health-care provider-led intensive blood pressure intervention versus usual care on cardiovascular disease (CRHCP): an open-label, blinded-endpoint, cluster-randomised trial
1个月前
已完结
Benefit–harm trade-offs of intensive blood pressure control versus standard blood pressure control on cardiovascular and renal outcomes: an individual participant data analysis of randomised controlled trials
1个月前
已完结
Status of meat consumption patterns of the residents aged 18-59 in 15 provinces (autonomous regions and municipalities) of China in 2015
2个月前
已关闭
The perspective of meat and meat-alternative consumption in China
2个月前
已完结
Heterocyclic aromatic amines in cooked food: A review on formation, health risk-toxicology and their analytical techniques
2个月前
已完结
Gut Microbiota-Derived Trimethylamine N-Oxide and the Risk of Diabetes: An Updated Systematic Review and Meta-Analysis
4个月前
已完结
Effects of heating conditions and additives on the formation of heterocyclic amines with reference to amino-carbolines in a meat juice model system
5个月前
已完结
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