手或脚
发表于 2025-3-21 19:23:57
书目名称Nutritional and Toxicological Consequences of Food Processing影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0669746<br><br> <br><br>书目名称Nutritional and Toxicological Consequences of Food Processing读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0669746<br><br> <br><br>
GEAR
发表于 2025-3-21 22:24:26
Wholesomeness and Safety of Irradiated Foods,do not induce radioactivity in foods, but X-rays and fast electrons can induce short lived radioactivity if sufficiently energetic. This imposes limitations on the energies which can be used, and a short wait between irradiation and consumption may be advisable. Irradiation produces chemical changes
微粒
发表于 2025-3-22 01:30:28
A Light-Induced Tryptophan-Riboflavin Binding: Biological Implications,he biological implications of this photoadduct in relation to the hepatotoxic and cytotoxic effect associated to parenteral nutrients and to culture media exposed to the action of light, respectively. We also analyze the formation of a photo-binding between riboflavin and the residues of tryptophan
NATAL
发表于 2025-3-22 05:32:53
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Pruritus
发表于 2025-3-22 09:58:05
Interaction between Casein and Vitamin a during Food Processing,hydrophobic bindings. The binding on the hydrophobic amino-acid residues (Trp, Phe) is greatly facilitated by a configurational change in the molecule expos-ed to physico-chemical parameters: alcalinity and heat treatments. Another amount of retinol is even more strongly fixed by a binding which can
好忠告人
发表于 2025-3-22 14:40:15
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值得尊敬
发表于 2025-3-22 20:48:05
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我说不重要
发表于 2025-3-23 01:10:30
Formation of Heterocyclic Amines during Meat Extract Processing and Cooking,er to ensure the absence of potential mutagens or carcinogens. Maillard reactions occurring during meat extract production was followed in order to reduce the formation of heterocyclic amines. Possibilities to reduce the content of heterocyclic amines during meat extract processing have been propose
头盔
发表于 2025-3-23 02:40:56
An Experimental Approach to Identifying the Genotoxic Risk by Cooked Meat Mutagens,t, which have been described to possess a mutagenic, genotoxic, and carcinogenic activity, an extensiye study has been developed on cooked meat extract and two cooked meat mutagens, IQ and MeIQx. The study has been based on toxicokinetics and mouse tissue distribution of the two chemicals, on in vit
假装是你
发表于 2025-3-23 09:10:36
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