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70 积分 2024-10-09 加入
Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin
4个月前
已完结
Bioactive Dietary Polyphenols Inhibit Heme Iron Absorption in a Dose‐Dependent Manner in Human Intestinal Caco‐2 Cells
4个月前
已完结
Antioxidant efficiency and mechanisms of green tea, rosemary or maté extracts in porcine Longissimus dorsi subjected to iron-induced oxidative stress
4个月前
已完结
Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types
4个月前
已完结
Edible Mushrooms as a Natural Source of Food Ingredient/Additive Replacer
5个月前
已完结
Extraction, purification, bioactivities and prospect of lentinan: A review
5个月前
已完结
Integrative analysis of the genome, transcriptome, and proteome identifies causal mechanisms of complex traits
5个月前
已完结
Highly accurate protein structure prediction with AlphaFold
5个月前
已完结
Design principles of food gels
5个月前
已完结
Chitin and chitosan derived from crustacean waste valorization streams can support food systems and the UN Sustainable Development Goals
5个月前
已完结
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