Lv11
38 积分 2024-12-16 加入
Antioxidant activity developed at the different stages of Maillard reaction with milk proteins
5小时前
待确认
High-Pressure–High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein–Sugar Solutions
3天前
已完结
A review of Maillard reaction in food and implications to kinetic modelling
3天前
已完结
A review of Maillard reaction in food and implications to kinetic modelling
7天前
已完结
Study on combustion mechanism of methanol/nitromethane based on reactive molecular dynamics simulation
10天前
已完结
A reactive molecular dynamics study on high-temperature pyrolysis mechanism of n-propylbenzene
10天前
已完结
Mechanism of bioactive 3,3'-diindolylmethane formation in flaxseed meal-xylose-tryptophan Maillard reaction
16天前
已完结
Formation of Fluorescent Maillard Reaction Intermediates of Peptide and Glucose during Thermal Reaction and Its Mechanism
16天前
已完结
Effects of Water Content on Volatile Generation and Peptide Degradation in the Maillard Reaction of Glycine, Diglycine, and Triglycine
16天前
已完结
Growth of Hexagonal Boron Nitride from Molten Nickel Solutions: A Reactive Molecular Dynamics Study
21天前
已完结
皖公网安备34019202002308
