Improving the Antioxidant Activity and Flavor of Faba (<i>Vicia faba</i> L.) Leaves by Domestic Cooking Methods by Shucheng Duan, Soon-Jae Kwon, Chan Saem Gil, Seok Hyun Eom

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Analysis of Catalitic Reactors Usefulness to Reduce Pollution Generated by Piston Combustion Engines with Regard to Ship Main Engines by Zielińska Edyta, Girtler Jerzy, Lejda Kazimierz

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Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products by He Li, Xiangyi Tang, Chunjian Wu, Shujuan Yu

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An Evaluation of Sensor Performance for Harmful Compounds by Using Photo-Induced Electron Transfer from Photosynthetic Membranes to Electrodes by Megumi Kasuno, Hiroki Kimura, Hisataka Yasutomo, Masaki Torimura, Daisuke Murakami, Yusuke Tsukatani, Satoshi Hanada, Takayuki Matsushita, Hiroaki Tao

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ANALISIS SENYAWA BERBAHAYA PARFUM ISI ULANG YANG DIJUAL DI KOTA PADANG MENGGUNAKAN METODE KROMATROGRAFI GAS-SPEKTROMETRI MASSA by Ridho Asra, R. Rusdi, Putut Arifin, N. Nessa

Subjects: “…Harmful Compound…”
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