Lv4
490 积分 2022-05-02 加入
Improving the Physicochemical Stability of Soy Phospholipid-Stabilized Emulsions Loaded with Lutein by the Addition of Sphingomyelin and Cholesterol: Inspired by a Milk Fat Globule Membrane
3个月前
已完结
Lipid peroxidation: Mechanisms, inhibition, and biological effects
4个月前
已完结
Mechanism of the initial oxidation of monounsaturated fatty acids
4个月前
已完结
Mechanisms of the Formation of Nonvolatile and Volatile Oxidation Products from Methyl Linoleic Acid at High Temperatures
4个月前
已完结
Thermal oxidation mechanism of palmitic aicd
4个月前
已完结
Lipid Oxidation in Low-moisture Food: A Review
4个月前
已完结
Top-Down and Bottom-Up Mass Spectrometric Characterization of Human Myoglobin-Centered Free Radicals Induced by Oxidative Damage
8个月前
已完结
Identification of free radicals of glycerophosphatidylcholines containing ω-6 fatty acids using spin trapping coupled with tandem mass spectrometry
8个月前
已完结
Identification by electrospray tandem mass spectrometry of spin‐trapped free radicals from oxidized 2‐oleoyl‐1‐palmitoyl‐sn‐glycero‐3‐phosphocholine
8个月前
已完结
A new perspective on the benzo(a)pyrene generated in tea seeds during roasting
8个月前
已完结
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