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15 积分 2021-11-01 加入
Histamine formation by lipid oxidation products
11天前
已完结
Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method
11天前
已完结
Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS/MS method
11天前
已完结
A quantitative colorimetric assay of H2O2 and glucose using silver nanoparticles induced by H2O2 and UV
1个月前
已完结
Antibacterial Cascade Catalytic Glutathione-Depleting MOF Nanoreactors
1个月前
已完结
Determination of C═C Positions of Unsaturated Fatty Acids in Foods via Ambient Reactive Desorption Ionization with Water Dimer Radical Cations
3个月前
已完结
A mixed deep eutectic solvents-based air-assisted liquid–liquid microextraction of surfactants from exhaled breath condensate samples prior to HPLC-MS/MS analysis
3个月前
已完结
SERS of acrylic acid and methyl derivatives on silver sols
3个月前
已完结
Individual Comparisons of the Levels of (E)-3-Methyl-2-Hexenoic Acid, an Axillary Odor-Related Compound, in Japanese
3个月前
已完结
Simple and sensitive SERS quantitative analysis of sorbic acid in highly active gold nanosol substrate
3个月前
已完结
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