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عناصر مشابهة

• ANTIOXIDANT ACTIVITY OF MAILLARD REACTION PRODUCTS IN COOKED GROUND BEEF
  بواسطة: Al Fawaz, Mohammed A. منشور: (1994)
• Influence OF MAILLARD REACTION PRODUCTS ON LIPID OXIDATION IN A COOKED MEAT MODEL SYSTEM
  بواسطة: Al Fawaz, Mohammed A. منشور: (1989)
• The synthesis of novel heterocyclic carboxamide derivatives and evaluation of their antihyperlipidemic and antioxidant activity
  بواسطة: النجداوي، منال ممدوح منشور: (2011)
• The Effect of some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment
  بواسطة: رشان، آية إحسان منشور: (2020)
• High-Throughput Synthesis and Screening of Binary Alloys for Hydrogen Evolution and Oxidation Reactions
  بواسطة: Al Odail, Faisal A. منشور: (2010)