Lucubrate 发表于 2025-3-28 16:43:06

Recent Trends in Food Applications of Antioxidantse many secondary antioxygenic compounds and treatments, such as oxygen exclusion or scavenging, browning antioxidants, and products produced by fermentation, smoking, nitrite curing, and hydrolysis of vegetable protein.

GULLY 发表于 2025-3-28 21:35:31

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interpose 发表于 2025-3-29 02:05:31

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时间等 发表于 2025-3-29 03:34:55

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Gossamer 发表于 2025-3-29 08:33:21

Green Politics and NeoliberalismCovalent crosslinking of biopolymers has a stabilising effect of the three-dimensional structure of the polymer. This results in profound changes in physical and biological properties of polymers. The importance of crosslinking in biology has been demonstrated at a recent ACS-Symposium on protein crosslinking..

commensurate 发表于 2025-3-29 12:19:11

Oxidative Crosslinking of Proteins and Other BiopolymersCovalent crosslinking of biopolymers has a stabilising effect of the three-dimensional structure of the polymer. This results in profound changes in physical and biological properties of polymers. The importance of crosslinking in biology has been demonstrated at a recent ACS-Symposium on protein crosslinking..

愉快吗 发表于 2025-3-29 19:14:29

https://doi.org/10.1007/978-1-4757-9351-2Oxidation; Spin; Vitamin; Vitamin E; antioxidative; cancer; soy

ironic 发表于 2025-3-29 22:27:11

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迅速成长 发表于 2025-3-30 00:06:35

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仔细检查 发表于 2025-3-30 04:42:48

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查看完整版本: Titlebook: Autoxidation in Food and Biological Systems; Michael G. Simic,Marcus Karel Book 1980 Springer Science+Business Media New York 1980 Oxidati