Lv2
130 积分 2025-09-19 加入
Evaluation of oxidative stress biomarkers in patients with chronic renal failure: a case control study
3天前
已完结
Development of a GC–MS/MS method coupled with HS-SPME-Arrow for studying formation of furan and 10 derivatives in model systems and commercial foods
21天前
已完结
Point discharge molecular emission spectrometer as a highly sensitive GC detector for the analysis of furans in food products
2个月前
已完结
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
3个月前
已完结
The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: a comprehensive review
3个月前
已完结
Enzymatic reactions throughout cultivation, processing, storage and post-processing: Progressive sculpture of tea quality
3个月前
已完结
Furan formation in some vegetable oils during heat treatments
3个月前
已完结
The effects of industrial processing and home cooking practices on trans-fatty acid profiles of vegetable oils
3个月前
已完结
Research progress on generation, detection and control of hazards in baked foods during thermal processing
3个月前
已完结
Composition and Biological Activity of Colored Rice—A Comprehensive Review
4个月前
已完结
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