Lv11
34 积分 2024-12-24 加入
Formation of Polycyclic Aromatic Hydrocarbons in the Smoke from Heated Model Lipids and Food Lipids
6小时前
待确认
Effects of different cooking methods on volatile flavor compounds of chicken breast
20天前
已完结
Effect of different cooking times on the fat flavor compounds of pork belly
20天前
已完结
Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions
1个月前
已完结
Study of polycyclic aromatic hydrocarbons generated from fatty acids by a model system
1个月前
已完结
Substitute salts influencing the formation of PAHs in sodium-reduced bacon relevant to Maillard reactions
1个月前
已完结
Formation of furylpyrrolidines and -piperidines on heating L-proline with reducing sugars and furancarboxaldehydes
1个月前
已完结
Protein carbonyls in meat systems: A review
1个月前
已完结
Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins
1个月前
已完结
Effects of volatile organic compounds of smoke from different woods on the heterocyclic amine formation and quality changes in pork patty
1个月前
已完结
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