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Fruit-based Natural Antioxidants in Meat and Meat Products: A Review
5小时前
待确认
Kinetics of Browning, Phenolics, and 5-Hydroxymethylfurfural in Commercial Sparkling Wines
25天前
已完结
Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage
25天前
已完结
Cryoprotective Effects of Trehalose, Alginate, and its Oligosaccharide on Quality of Cooked-Shrimp (Litopenaeus vannamei) During Frozen Storage
1个月前
已完结
An extensive study on the cake containing trehalose: physiochemical, textural, sensory, microbial, and morphological properties
1个月前
已完结
Quality Changes and Browning Developments During Storage of Dried-Seasoned Squid (Dosidicus gigasandOmmastrephes bartrami)
1个月前
已完结
Effect of oxidation and maillard reaction on color deterioration of ready-to-eat shrimps during storage
2个月前
已完结
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model Systems
2个月前
已完结
A Rapid and Sensitive Method for the Determination of Ascorbic Acid using 4,7-Diphenyl-l,10-phenanthroline
2个月前
已完结
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