Lv11
50 积分 2024-12-23 加入
Preparation and characteristics of soy protein isolate - Sea buckthorn flavone emulsion and their effects of on quality and heterocyclic amines of roasted mutton granules
7天前
已完结
Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties
7天前
已完结
Effect of plant polyphenols with different m-hydroxy and o-hydroxy groups on the inhibition of heterocyclic amines formation in roasted meat
7天前
已完结
Effect of interaction between resveratrol and myofibrillar protein on the production of bound heterocyclic amines
8天前
已完结
Effect and mechanism of polyphenols containing m-dihydroxyl structure on 2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) formation in chemical models and roast pork patties
8天前
已完结
Inhibition of polyphenols on Maillard reaction products and their induction of related diseases: A comprehensive review
9天前
已完结
Effect of mulberry leaf (Morus alba L.) extract on the quality and formation of heterocyclic amines in braised muscovy duck
9天前
已完结
Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties
9天前
已完结
Antioxidant and Quality Effects of Red Grape Pomace in Barbecued Pork Burgers: Implications for PAH Formation
9天前
已完结
Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork
9天前
已完结
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