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40 积分 2022-12-05 加入
Theoretical exploration of the phenolic compounds’ inhibition mechanism of heterocyclic aromatic amines in roasted beef patties by density functional theory
16天前
已完结
Investigation of the dose and structure effects of lipid oxidation products aldehydes on the generation of heterocyclic amines: A case study of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP)
16天前
已完结
Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties
16天前
已完结
Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties
20天前
已完结
Theoretical exploration of the phenolic compounds’ inhibition mechanism of heterocyclic aromatic amines in roasted beef patties by density functional theory
20天前
已完结
Investigation of the dose and structure effects of lipid oxidation products aldehydes on the generation of heterocyclic amines: A case study of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP)
20天前
已完结
Comparing effects of tangerine-peel (Citrus reticulata Blanco) age and concentration on deep-fried rabbit meat: Impact on heterocyclic aromatic amines, amino acids, and flavor compound formation
20天前
已完结
Effects of green tea and its polyphenols on the formation of heterocyclic aromatic amines, antioxidant capacity, and quality characteristics of roasted pork patties
1个月前
已完结
Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level
1个月前
已完结
Influence of processing factors on quality and heterocyclic amines content in roast mutton granules
1个月前
已完结
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