Lv3
240 积分 2024-08-15 加入
Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage
14天前
已完结
Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome: Transport mechanism and bioactivity retention
1个月前
已完结
Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation
1个月前
已完结
Dysregulated Wnt/β-catenin signaling confers resistance to cuproptosis in cancer cells
3个月前
已完结
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