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38 积分 2024-12-24 加入
Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin
8天前
已完结
Effect of interactions of biomass constituents on polycyclic aromatic hydrocarbons (PAH) formation during fast pyrolysis
10天前
已完结
Product compositions from pyrolysis of some aliphatic α-amino acids
10天前
已完结
Does glucose enhance the formation of nitrogen containing polycyclic aromatic compounds and polycyclic aromatic hydrocarbons in the pyrolysis of proline?
10天前
已完结
Formation of Polycyclic Aromatic Hydrocarbons in the Smoke from Heated Model Lipids and Food Lipids
10天前
已完结
Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin
16天前
已完结
Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion
16天前
已完结
Elucidation of flavor profile and polycyclic aromatic hydrocarbon formation affected by grilling time in grilled beef
16天前
已关闭
Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology
29天前
已完结
The effect of dragon fruit peel juice marinade pretreatment on the lipid and flavor components of beef steak: Joint analysis of lipidomics and GC-IMS
1个月前
已完结
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