Lv11
50 积分 2024-08-21 加入
Simultaneous determination of apparent amylose, amylose and amylopectin content and classification of waxy rice using near-infrared spectroscopy (NIRS)
1小时前
已完结
Natural fermentation of potato (Solanum tuberosum L.) starch: Effect of cultivar, amylose content, and drying method on expansion, chemical and morphological properties
2小时前
已完结
Abstract 555: Investigation of 4-oxo-2-nonenal Mediated HDL Dysfunction and the Use of Lipid Dicarbonyl Scavengers in Preserving HDL Function
1个月前
已关闭
4-Hydroxy-2-Nonenal (HNE), a Product of Lipid Peroxidation, Induces Tissue Factor Decryption By Two Independent Mechanisms
1个月前
已关闭
4-Hydroxy-2-Nonenal (HNE), a Product of Lipid Peroxidation, Induces Tissue Factor Decryption By Two Independent Mechanisms
1个月前
已关闭
Analysis of peroxide value in olive oils with an easy and green method
1个月前
已完结
Analytical methods for determining the peroxide value of edible oils: A mini-review
1个月前
已完结
Analytical methods for determining the peroxide value of edible oils: A mini-review
1个月前
已完结
Formation, migration, derivation, and generation mechanism of polycyclic aromatic hydrocarbons during frying
1个月前
已完结
The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps
1个月前
已完结
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