Lv2
188 积分 2022-05-02 加入
Fatty acid oxidation-driven migration of PAH4 from rapeseed oil to fume particles during frying
4天前
已完结
Myricetin-loaded ethyl cellulose/carboxymethyl cellulose nanoparticles to inhibit the formation of parent and oxygenated polycyclic aromatic hydrocarbons in baking systems
1个月前
已完结
Analytical methods for determining free short-chain fatty acids and butyryl moieties in foods: A concise review
1个月前
已完结
Challenges of halogenated polycyclic aromatic hydrocarbons in foods: Occurrence, risk, and formation
1个月前
已完结
A systematic review of emerging pretreatments, drying technologies, and artificial intelligence applied in processing blueberry
1个月前
已完结
Carcinogens in Meat Products: Formation Mechanism and Mitigation Strategy
1个月前
已完结
Adsorption behavior of trace polycyclic aromatic hydrocarbons in vegetable oil by β-cyclodextrin-decorated activated carbon
2个月前
已完结
High-crystalline magnetic covalent organic framework for rapid detection of fifteen polycyclic aromatic hydrocarbons in food
2个月前
已完结
Preparation and modification of Fe3O4@SiO2@KOH&CD-OOR and its application to the detection of polycyclic aromatic hydrocarbons (PAHs) in food samples
2个月前
已完结
Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions
4个月前
已完结
皖公网安备34019202002308
