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40 积分 2025-11-26 加入
Effects of fat ratio and cooking method on the formation of polycyclic aromatic hydrocarbons in a semi-dry fermented sausage
1个月前
已完结
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods
1个月前
已完结
Carbonyl Emissions from Commercial Cooking Sources in Hong Kong
2个月前
已完结
Assessing impacts of factors on carbonyl compounds emissions produced from several typical Chinese cooking
2个月前
已完结
Direct Measurement of Intermolecular Mechanical Force for Nonspecific Interactions between Small Molecules
2个月前
已完结
Effect of water activity in tortilla and its relationship on the acrylamide content after frying
2个月前
已完结
Oxidative properties and moisture content in repeatedly used oils for French fries and breaded chickens during frying
2个月前
已完结
Speciation of VOCs in the cooking fumes from five edible oils and their corresponding health risk assessments
2个月前
已完结
Single-Molecule Protein Folding Experiments Using High-Precision Optical Tweezers
2个月前
已完结
Automated Chemical Analysis of Internally Mixed Aerosol Particles Using X-ray Spectromicroscopy at the Carbon K-Edge
2个月前
已完结
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