Lv610
2466 积分 2024-04-22 加入
Effect of Tea Marinades on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled chicken wings
2天前
已完结
Grape seed polyphenol water‐in‐oil emulsion: preparation and application in functional cookies
7天前
已完结
Comparative Characterization of Crofelemer Samples Using Data Mining and Machine Learning Approaches With Analytical Stability Data Sets
11天前
已完结
Comprehensive structural characterization of phenolics in litchi pulp using tandem mass spectral molecular networking
11天前
已完结
From material-derived to artificial intelligence-empowered intelligent hydrogels
11天前
已完结
A Computational Tool for Accelerated Analysis of Oligomeric Proanthocyanidins in Plants
12天前
已完结
Effect of proanthocyanidins on cognitive improvement in thyroxin-induced aging mice
12天前
已完结
The effect of B-type procyanidin on free radical and metal ion induced β-lactoglobulin glyco-oxidation via mass spectrometry and interaction analysis
13天前
已完结
Flavonoids and proanthocyanidins-rich fractions from Eugenia dysenterica fruits and leaves inhibit the formation of advanced glycation end-products and the activities of α-amylase and α-glucosidase
13天前
已完结
Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken
13天前
已完结
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