jabber
发表于 2025-3-23 12:16:49
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直觉好
发表于 2025-3-23 14:20:48
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incarcerate
发表于 2025-3-23 20:04:06
Autoxidation of Fats and Oils at Elevated Temperatures to the other articles in this publication as well as the numerous reviews available in the literature. Of particular importance, however, is the oxidative behaviour of unsaturated fatty acids at relatively high temperatures such as those employed in frying, baking, broiling and other food processin
旧石器时代
发表于 2025-3-24 01:59:01
Lipid Hydroperoxide Induced Oxidation of Cysteine in Peptidesbromate, acetone peroxide or benzoyl peroxide to improve dough strength in the baking industry and the direct addition of hydrogen peroxide for bleaching or preservation elsewhere in the food industry (1). However, the most common oxidizing agents are lipid hydroperoxides. Urbanization of society ha
implore
发表于 2025-3-24 02:50:41
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热情的我
发表于 2025-3-24 09:21:37
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Foreshadow
发表于 2025-3-24 12:57:41
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Morphine
发表于 2025-3-24 16:46:41
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bioavailability
发表于 2025-3-24 21:53:14
Holger Schmeckebier,Dieter Bimbergriginal radicals that initiate the autoxidation chains. We suggest that for many systems this initiation is caused by ubiquitous environmental pollutants, many of which are known to be able to generate radicals in organic materials.
条街道往前推
发表于 2025-3-25 00:51:02
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