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20 积分 2024-02-25 加入
Evaluation of 5-hydroxymethylfurfural content in market milk products
19小时前
待确认
Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions
1天前
已完结
Role of Radicals in the Lipid Peroxidation Products of Commercial Infant Milk Formula
3个月前
已完结
The free and masked sulphydryl groups of heated milk and milk powder and a new method for their determination
5个月前
已完结
Mapping the glycoxidation product N ε -carboxymethyllysine in the milk proteome
5个月前
已完结
Changes in Structures of Milk Proteins upon Photo-oxidation
5个月前
已完结
Color formation during the fibrillization of whey protein isolate: Maillard reaction and protein oxidation
5个月前
已完结
Oxidative modification of proteins of adapted milk mixtures based on goat's milk
5个月前
已关闭
Fluorescence, Browning Index, and Color in Infant Formulas during Storage
5个月前
已完结
Changes in physicochemical and surface characteristics in model infant milk formula powder (IMF) during storage
5个月前
已完结
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