Lv11
30 积分 2026-07-08 加入
Glyoxal in Foods: Formation, Metabolism, Health Hazards, and Its Control Strategies
6小时前
待确认
Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices
6小时前
已完结
Simultaneous inhibition of acrylamide and oil uptake in deep fat fried potato strips using gum Arabic-based coating incorporated with antioxidants extracted from spices
8小时前
已完结
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