Lv22
180 积分 2023-10-17 加入
Natural chlorophyll: a review of analysis methods, health benefits, and stabilization strategies
1天前
待确认
Impact of starch morphology on the stability and color of paprika red
1个月前
已完结
Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review
1个月前
已完结
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism
1个月前
已完结
Influence of hydroxyl substitution on the inhibition of flavonoids in advanced glycation end-products formation in glucose-lysine-arginine Maillard reaction models
1个月前
已完结
Mechanistic Insights into Vegetable Color Stability: Discoloration Pathways and Emerging Protective Strategies
2个月前
已完结
Synergistic inhibitory effects of EGCG and chitosan or sodium alginate on 5-hydroxymethylfurfural formation in biscuits
2个月前
已完结
Characterizing and alleviating the browning of Choerospondias axillaris fruit cake during drying
2个月前
已完结
Mechanism of natural antioxidants regulating advanced glycosylation end products of Maillard reaction
2个月前
已完结
Inhibition of polyphenols on Maillard reaction products and their induction of related diseases: A comprehensive review
2个月前
已完结
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