Lv2
140 积分 2024-03-06 加入
Synergistic antioxidant effects of α-tocopherol and γ-oryzanol in soybean oil during deep-frying and accelerated storage
1个月前
已完结
Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil
10个月前
已完结
Automated Solid‐Phase Microextraction GC‐MS/MS Method for Quantification of Volatile Limonene Oxidation Products in Encapsulated Orange Oil
10个月前
已完结
Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils
10个月前
已完结
Study of the thermal stability of γ‐oryzanol present in rice bran oil over time
10个月前
已完结
Exploring the Thermal Degradation Pathway of Gamma Glutamine and Its Effect on the Oxidative Stability of Oil Products
10个月前
已完结
Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture
11个月前
已完结
Antioxidant interaction between α-tocopherol and γ-oryzanol in HepG2 cells
11个月前
已完结
Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying
11个月前
已完结
Rice‐bran oil: An emerging source of functional oil
1年前
已完结
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