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44 积分 2024-12-24 加入
Nitro-PAHs: Occurrences, ecological consequences, and remediation strategies for environmental restoration
1天前
已完结
Solid-Phase Extraction Combined with Ultra-High-Performance Liquid Chromatography-Tandem Mass Spectrometry for the Determination of 5 Trace Nitro-Polycyclic Aromatic Hydrocarbons in Barbecued Foods
1天前
已完结
Construction of an N-nitroso database for assessing dietary intake
4天前
已完结
Analysis of Nitrosamines in Cooked Bacon by QuEChERS Sample Preparation and Gas Chromatography–Tandem Mass Spectrometry with Backflushing
4天前
已完结
Pine needle extract from Cedrus deodara: Potential applications on hazardous chemicals and quality of smoked bacon and its mechanism
1个月前
已完结
Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product
2个月前
已关闭
Smoked meat and tradition: Popularity, notoriety, and quality perception
2个月前
已完结
Characterization of traditional processing of pork meat into boucané
2个月前
已完结
Influence of processing in the prevalence of polycyclic aromatic hydrocarbons in a Portuguese traditional meat product
2个月前
已关闭
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
2个月前
已关闭
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