Lv4
494 积分 2024-06-18 加入
Interactions between flavor compounds and food ingredients and their influence on flavor perception
2个月前
已完结
Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product
2个月前
已完结
Virgin Olive Oil as Frying Oil
3个月前
已完结
Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis
3个月前
已完结
Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy
3个月前
已完结
Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil
3个月前
已完结
Qualitative Enhancement and trans-Fat Depletion of Different Used Frying Oils with Adsorbents
3个月前
已完结
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
3个月前
已完结
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy
1年前
已完结
Colorectal cancer
1年前
已完结
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