Lv42
524 积分 2024-12-06 加入
Probe and Sensors Development for Level Measurement of Fats, Oils and Grease in Grease Boxes
19天前
已完结
Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods
22天前
已完结
Model for prediction of the carbonyl value of frying oil from the initial composition
22天前
已完结
Features of the Fatty Acid Methyl Esters' Hydroperoxides Formation and Decomposition Processes
23天前
已完结
Analysis of autoxidized fats by gas chromatography‐mass spectrometry: I. Methyl oleate
30天前
已完结
Lipid oxidation and improving the oxidative stability
1个月前
已完结
Elucidation of Olive Oil Oxidation Mechanisms by Analysis of Triacylglycerol Hydroperoxide Isomers Using LC-MS/MS
1个月前
已完结
Mechanism of the initial oxidation of monounsaturated fatty acids
1个月前
已完结
Tandem Mass Spectrometry Analysis of Linoleic and Arachidonic Acid Hydroperoxides via Promotion of Alkali Metal Adduct Formation
1个月前
已完结
Determining Fingerprint Age with Mass Spectrometry Imaging via Ozonolysis of Triacylglycerols
1个月前
已完结
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