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Synergistic inhibitory effects of procyanidin B2 and catechin on acrylamide in food matrix
2个月前
已完结
The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps
2个月前
已完结
Effective Inhibition of Enzymatic Browning and Carcinogenic Acrylamide in Fried Food by Polyphenols
2个月前
已完结
Study on acrylamide inhibitory mechanism in Maillard model reaction: Effect of p-coumaric acid
2个月前
已完结
Spray-dried olive mill wastewater reduces Maillard reaction in cookies model system
2个月前
已完结
Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols
2个月前
已完结
Mitigation effects of proanthocyanidins with different structures on acrylamide formation in chemical and fried potato crisp models
2个月前
已完结
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