Lv3
296 积分 2022-05-02 加入
Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions
1个月前
已完结
Simultaneous kinetics formation of heterocyclic amines and polycyclic aromatic hydrocarbons in phenylalanine model system
1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
1个月前
已完结
Role of Phenylalanine in the Formation of Parent and Oxygenated Polycyclic Aromatic Hydrocarbons in Baking Systems
1个月前
已完结
Formation mechanism of polycyclic aromatic hydrocarbons in grilled beef and the mitigative effect of flavonoids
1个月前
已完结
Formation and Reduction of Toxic Compounds Derived from the Maillard Reaction During the Thermal Processing of Different Food Matrices
1个月前
已完结
Small Molecular Weight Aldose (d-Glucose) and Basic Amino Acids (l-Lysine, l-Arginine) Increase the Occurrence of PAHs in Grilled Pork Sausages
1个月前
已完结
High-risk meat and fish cooking methods of polycyclic aromatic hydrocarbons formation and its avoidance strategies
1个月前
已完结
Intricate relationship among major heat-induced harmful by-products and modulating role of lipid and protein oxidation in seafood: A comprehensive review
1个月前
已关闭
Emerging technologies for detecting food fraud: A review of the current landscape in the 2020s
1个月前
已完结
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