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Keyword [acrylamide inhibition]
Result: 1 - 8 | Page: 1 of 1
1.
Inhibition Of Acrylamide Formation By Several Food Additives In High-temperature-processed Foods
2.
The Research Of Acrylamide Inhibition By Garlic Powders In High-temperature Processed Foods
3.
The Studaying Of The Novel Scale Inhibitor For Reverse Osmosis Systems And Evaluation Of Scale-Inhibition
4.
Applied Basic Studies On Food Quality Improvement And Risk Control Using By Extract Of Bamboo
5.
Acylation Of Flavone C-Glycosides And Characteristics Of Oil-soluble Antioxidant Of Bamboo Leaves
6.
Inhibitory Effect Of Cerely Flavonoids On Acrylamide Formation In The Model System Of Asparagine And Glucose
7.
Esterification Of Flavan-3-Ols And Characteristics Of Oil-Soluble Grape Seed Proanthocyanidin
8.
Acrylamide Detection Method And Its Application In High-temperature Fried Food
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