Lv32
360 积分 2024-08-31 加入
Critical Review of rate constants for reactions of hydrated electrons, hydrogen atoms and hydroxyl radicals (⋅OH/⋅O− in Aqueous Solution
1小时前
已完结
Electron Spin Resonance Estimation of Hydroxyl Radical Scavenging Capacity for Lipophilic Antioxidants
2小时前
已完结
Consumption of Hydrogen-Treated Foods Provides Nutritional and Health Benefits
1天前
已完结
Food Drying for Low‐Carbon and Future Food: A Review on the Sustainability of Drying Technology
1个月前
已完结
Egg Freshness Safety and Detection Techniques: A Comprehensive Review and Future Perspective
1个月前
已完结
Advances in Controlled‐Release Packaging for Food Applications
1个月前
已完结
Influence of Hydrogen Introduced Drying Atmosphere on Drying Kinetics, Phenolic Profile, and Rehydration Behavior of Tomato Slices
2个月前
已完结
The Origin of the Hydroxyl Radical Oxygen in the Fenton Reaction
2个月前
已完结
Hydrogen-Rich Saline Ameliorates Hepatic Ischemia-Reperfusion Injury Through Regulation of Endoplasmic Reticulum Stress and Apoptosis
2个月前
已完结
Hydrogen-Rich Saline Ameliorates Allergic Rhinitis by Reversing the Imbalance of Th1/Th2 and Up-Regulation of CD4+CD25+Foxp3+Regulatory T Cells, Interleukin-10, and Membrane-Bound Transforming Growth Factor-β in Guinea Pigs
2个月前
已完结
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