Lv4
494 积分 2024-06-18 加入
Interactions between flavor compounds and food ingredients and their influence on flavor perception
21天前
已完结
Formation of Furan from Linoleic Acid Thermal Oxidation: (E,E)-2,4-Decadienal as a Critical Intermediate Product
21天前
已完结
Virgin Olive Oil as Frying Oil
1个月前
已完结
Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis
1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
1个月前
已完结
Effect of frying conditions on the physico-chemical properties of rice bran oil and its blended oil
1个月前
已完结
Qualitative Enhancement and trans-Fat Depletion of Different Used Frying Oils with Adsorbents
1个月前
已完结
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
1个月前
已完结
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy
10个月前
已完结
Colorectal cancer
10个月前
已完结
皖公网安备34019202002308
