Lv6
1700 积分 2023-04-03 加入
Force spectroscopy of single cells using atomic force microscopy
2天前
已完结
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
1个月前
已完结
Reduced asynchronism between regenerative cysteine and fragments of deoxyosones promoting formation of sulfur-containing compounds through extra-added xylose and elevated temperature during thermal processing of 2‑threityl-thiazolidine-4-carboxylic acid
1个月前
已完结
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
2个月前
已完结
Identification of grapevine microRNAs and their targets using high throughput sequencing and degradome analysis
2个月前
已完结
Formation and fate of Amadori rearrangement products in Maillard reaction
3个月前
已完结
Preparation of 1-Amino-1-deoxyfructose Derivatives by Stepwise Increase of Temperature in Aqueous Medium and Their Flavor Formation Compared with Maillard Reaction Products
3个月前
已完结
Analysis of volatiles from the thermal decomposition of Amadori rearrangement products in the cysteine-glucose Maillard reaction and density functional theory study
3个月前
已完结
Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures
4个月前
已完结
Theory and protocol of dual mode unity solid-phase microextraction
4个月前
已完结
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