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2516 积分 2025-02-27 加入
Thiol Reactivity of Curcumin and Its Oxidation Products
15天前
已完结
Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability
1个月前
已完结
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods
1个月前
已完结
Advanced oxidation protein products as a novel marker of oxidative stress in uremia
1个月前
已完结
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A physico-chemical and textural study
1个月前
已完结
Characteristics and antioxidant activity of Maillard reaction products from fructose-glycine oligomer
1个月前
已完结
Exploring the role of Maillard reaction and lipid oxidation in the advanced glycation end products of batter-coated meat products during frying
1个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
3个月前
已完结
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