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30 积分 2023-11-06 加入
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
7小时前
待确认
HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic
28天前
已完结
γ-ray irradiation reduces the formation of polycyclic aromatic hydrocarbons during the baking of sausage
2个月前
已完结
Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings
2个月前
已完结
Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
2个月前
已完结
Selection of 12 vegetable oils influences the prevalence of polycyclic aromatic hydrocarbons, fatty acids, tocol homologs and total polar components during deep frying
5个月前
已完结
HPLC-fluorescence analysis of polycyclic aromatic hydrocarbons (PAHs) in pork meat and its gravy fried without additives and in the presence of onion and garlic
6个月前
已完结
Plastic probe electrospray ionization mass spectrometry developed for rapid fingerprint profile of biological samples without pretreatment
8个月前
已完结
Flow induced fibre alignment in Mycoprotein paste
9个月前
已完结
Novel fungal alternative proteins from Penicillium limosum for enhancing structural and functional properties of plant-based meat analogues
10个月前
已完结
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