Lv01
0 积分 2025-04-21 加入
Substrate specificity of polyphenol oxidase and its selectivity towards polyphenols: Unlocking the browning mechanism of fresh lotus root (Nelumbo nucifera Gaertn.)
2小时前
已完结
Identifying the structures and taste characteristics of two novel Maillard reaction products in tea
2小时前
已完结
Effects of polyphenols in combination with L-cysteine/l-ascorbic acid: Myoglobin redox state, color and quality of refrigerated longtail tuna (Thunnus tonggol) slices
2小时前
已完结
Structure – Functionality of lentil protein-polyphenol conjugates
2小时前
已关闭
Structure – Functionality of lentil protein-polyphenol conjugates
2小时前
已关闭
Thermal degradation of green tea flavan-3-ols and formation of hetero- and homocatechin dimers in model dairy beverages
2小时前
已完结
Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction
2小时前
已完结
Effect of tea products on the in vitro enzymatic digestibility of starch
2小时前
已完结
Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system
2小时前
已完结
Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species
2小时前
已完结
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