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50 积分 2024-08-21 加入
Determination of oxidative stability of different vegetable oils by means of middle infrared spectroscopy and DFT calculations
9小时前
已完结
The chemical components and adhesion performance of the oil fume fouling sourced from cooking: Experimental investigation and molecular simulation
5个月前
已完结
Exploration of GmDof11-lncRNA13082 Module Regulating Oil Synthesis in Plants
5个月前
已完结
Fatty Acid Esterification of Octacosanol Attenuates Triglyceride and Cholesterol Synthesis in Mice
5个月前
已完结
Two new chemical methods for quantifying carbonyl secondary oxidation products in frying oils and their correlation with the p‐anisidine value
6个月前
已完结
Molecular dynamics revealed the effect of epoxy group on triglyceride digestion
10个月前
已完结
Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS)
1年前
已完结
Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties
1年前
已完结
Abstract 555: Investigation of 4-oxo-2-nonenal Mediated HDL Dysfunction and the Use of Lipid Dicarbonyl Scavengers in Preserving HDL Function
1年前
已关闭
4-Hydroxy-2-Nonenal (HNE), a Product of Lipid Peroxidation, Induces Tissue Factor Decryption By Two Independent Mechanisms
1年前
已关闭
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