Lv11
48 积分 2025-04-29 加入
Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties
1小时前
已完结
Difference comparison of characteristic aroma compounds between braised pork cooked by traditional open-fire and induction cooker and the potential formation cause under electromagnetic cooking
1小时前
已完结
Formation of Glycidol Fatty Acid Esters in Meat Samples Cooked by Various Methods
4天前
已完结
Influence of regional and yearly weather patterns on multi‐mycotoxin occurrence in Austrian wheat: a liquid chromatographic–tandem mass spectrometric and multivariate statistics approach
10天前
已完结
Development of physiologically based toxicokinetic models for 3-monochloropropane-1,2-diol and glycidol
1个月前
已完结
Lead exposure in an Italian population: Food content, dietary intake and risk assessment
4个月前
已完结
Human dietary exposure to metals in the Niger delta region, Nigeria: Health risk assessment
4个月前
已完结
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