Kemiske forbindelser
Naringenin
93%
Methylglyoxal
91%
pH Value
28%
Reaction Mechanism Type
25%
Lys-Arg
21%
pKa
14%
Liquid Chromatography Mass Spectrometry (LCMS)
13%
Rate-Determining Step
13%
Amino-Acid Residue
12%
Spectrophotometry
12%
Dehydration
11%
Food
9%
Rate Constant
8%
Protein
5%
Medicin og biovidenskab
naringenin
100%
Pyruvaldehyde
95%
Kinetics
49%
Milk
21%
Food Quality
15%
Spectrophotometry
14%
Dehydration
12%
Liquid Chromatography
11%
Mass Spectrometry
10%
Amino Acids
7%
Health
5%
Proteins
4%
Landbrug og biologi
naringenin
87%
kinetics
44%
milk
18%
reaction kinetics
17%
reaction mechanisms
17%
food quality
13%
liquid chromatography
13%
trapping
13%
tandem mass spectrometry
12%
human health
12%
spectroscopy
12%
traps
11%
mass spectrometry
11%
amino acids
7%
proteins
4%