Research [ASAP] Kinetic Analysis of Antioxidant Systems Based on Malondialdehyde Accumulation in Mayonnaise Made Using Chickpea Protein and Canola Oil LikeLiked Carbon Daddy Date: January 3, 2025 Less than 1 MinRead Views: 18 ACS Food Science & Technology DOI: 10.1021/acsfoodscitech.4c00800 Source: http://dx.doi.org/10.1021/acsfoodscitech.4c00800 Tags:Materials Industry FacebookTwitterLinkedinWhatsAppTelegramEmail ALT-Lab-Ad-1ALT-Lab-Ad-2ALT-Lab-Ad-3ALT-Lab-Ad-4ALT-Lab-Ad-5ALT-Lab-Ad-6ALT-Lab-Ad-7ALT-Lab-Ad-8ALT-Lab-Ad-9ALT-Lab-Ad-10ALT-Lab-Ad-11ALT-Lab-Ad-12ALT-Lab-Ad-13 Recent Articles Hundreds of old EV batteries have new jobs in Texas: Stabilizing the grid Energy August 2, 2025 Inspiring Futon Bedroom Ideas to Maximize Small Spaces Food & Agriculture August 2, 2025 Powering lignocellulose biorefineries with solar energy – a critical review with furfural as a case study Research August 2, 2025 Utilisation of reactive ionic liquids for energy storage and regulation of the power grid Research August 2, 2025 New Insights Reveal How Lithium Affects Tritium Retention in Fusion Reactors Research August 2, 2025 Reprogramming Corynebacterium glutamicum metabolism to efficiently synthesis protocatechuic acid from flask to pilot scale Research August 2, 2025 Ulanhada Volcano Hotless Cosmic Grassland New Camp / Ger Atelier Built Environment August 2, 2025 Carbon footprint of cassava starch in Thailand: A comprehensive study of production scale and production chain Research August 2, 2025 Enhancing environmental benefits through recycling glass to improve soil properties and concrete Waste Management August 2, 2025 Helio Highlights: July 2025 Research August 1, 2025 Load more
