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70 积分 2022-09-23 加入
Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying
7天前
已完结
Polycyclic aromatic hydrocarbons and food safety: A review
7天前
已完结
A review of food contamination with nitrated and oxygenated polycyclic aromatic hydrocarbons: toxicity, analysis, occurrence, and risk assessment
7天前
已完结
Reduction strategies for polycyclic aromatic hydrocarbons in processed foods
7天前
已完结
Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin
7天前
已完结
Effect of curcumin on the formation of polycyclic aromatic hydrocarbons in grilled chicken wings
7天前
已完结
Study of the formation of food hazard factors in fried fish nuggets
8天前
已完结
Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis
2个月前
已完结
Evaluation on the oxidative stability of edible oil by electron spin resonance spectroscopy
4个月前
已完结
Effect of Apple Polyphenol and Three Antioxidants on the Formation of Polycyclic Aromatic Hydrocarbon in Barbecued Pork
4个月前
已完结
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