Lv12
96 积分 2025-04-22 加入
Advance in aldehydes derived from lipid oxidation: A review of the formation mechanism, attributable food thermal processing technology, analytical method and toxicological effect
7小时前
已完结
Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods
7小时前
已完结
Effects of freeze-drying and microwave vacuum freeze-drying on the activity of IgY: From the perspective of protein structure
7小时前
已完结
Microwave food processing—A review
7小时前
已完结
Comparison of the effect of Sodium Chloride concentration on protein determination: Bradford and Biuret methods
20天前
已完结
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
20天前
已完结
Interference of some aqueous two-phase system phase-forming components in protein determination by the Bradford method
20天前
已完结
Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein
20天前
已完结
Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
20天前
已完结
Application of a modified MWCNT-based d-µSPE procedure for determination of bisphenols in soft drinks
20天前
已完结
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