Lv3
212 积分 2022-05-02 加入
A systematic review of emerging pretreatments, drying technologies, and artificial intelligence applied in processing blueberry
2天前
已完结
Carcinogens in Meat Products: Formation Mechanism and Mitigation Strategy
6天前
已完结
Adsorption behavior of trace polycyclic aromatic hydrocarbons in vegetable oil by β-cyclodextrin-decorated activated carbon
23天前
已完结
High-crystalline magnetic covalent organic framework for rapid detection of fifteen polycyclic aromatic hydrocarbons in food
23天前
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
23天前
已完结
Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions
3个月前
已完结
Simultaneous kinetics formation of heterocyclic amines and polycyclic aromatic hydrocarbons in phenylalanine model system
3个月前
已完结
Myricetin-loaded ethyl cellulose/carboxymethyl cellulose nanoparticles to inhibit the formation of parent and oxygenated polycyclic aromatic hydrocarbons in baking systems
3个月前
已完结
Role of Phenylalanine in the Formation of Parent and Oxygenated Polycyclic Aromatic Hydrocarbons in Baking Systems
3个月前
已完结
Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids
3个月前
已完结
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