Lv11
90 积分 2022-09-23 加入
Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy
1小时前
已完结
Effect of Apple Polyphenol and Three Antioxidants on the Formation of Polycyclic Aromatic Hydrocarbon in Barbecued Pork
28天前
已完结
Dynamic changes in the water and volatile compounds of chicken breast during the frying process
5个月前
已完结
Effect of frying oil stability over repeated reuse cycles on the quality and safety of deep-fried Nile tilapia fish (Oreochromis niloticus): a response surface modeling approach
9个月前
已完结
Extraction of heterocyclic amines and polycyclic aromatic hydrocarbons from pork jerky and the effect of flavoring on formation and inhibition
1年前
已完结
Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying
1年前
已完结
The contamination, formation, determination and control of polycyclic aromatic hydrocarbons in meat products
1年前
已完结
Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
1年前
已完结
Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings
1年前
已完结
Polycyclic aromatic hydrocarbons in meat
1年前
已完结
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