跳至主導覽
跳至搜尋
跳過主要內容
國立陽明交通大學研發優勢分析平台 首頁
English
中文
首頁
人員
單位
研究成果
計畫
獎項
活動
貴重儀器
影響
按專業知識、姓名或所屬機構搜尋
Volatile compounds formed in a glucose-selenomethionine model system
Guor Jien Wei
*
, Chi Tang Ho
*
此作品的通信作者
食品安全及健康風險評估研究所
研究成果
:
Article
›
同行評審
總覽
指紋
指紋
深入研究「Volatile compounds formed in a glucose-selenomethionine model system」主題。共同形成了獨特的指紋。
排序方式
重量
按字母排序
Keyphrases
Aminophospholipids
50%
Diallyl Disulfide
50%
EI-MS
50%
Glutathione Peroxidase (GSH-Px)
50%
Maillard Reaction
100%
Meat
50%
Nucleic Acids
50%
Organoselenium
100%
Peroxide
50%
PH Effect
50%
Processed Foods
50%
Protein Amino Acids
50%
Red Blood Cell Membrane
50%
Reducing Sugar
50%
Selenium
100%
Sulfur Compounds
50%
Volatile Compounds
100%
Wheat
50%
Food Science
Amino Acid
50%
Glutathione
50%
Glycation
100%
Phospholipids
50%
Processed Food
50%
Reducing Sugar
50%
Selenium
100%
Volatile Agent
100%
Pharmacology, Toxicology and Pharmaceutical Science
Amino Acid
33%
Carbohydrates
33%
Diallyl Disulfide
33%
Glutathione Peroxidase
33%
Nucleic Acid
33%
Phospholipid
33%
Selenomethionine
100%
Sulfur Compounds
33%
Volatile Agent
100%