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1 Ergebnisse
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Impact of charged ionic species (NaCl and KCl) on the gener..:
Su XU
;
Yuze LIU
;
Xingyan MU
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421&lng=en&tlng=en. , 2022
Link:
https://doi.org/10.1590/fst.97622
RT Journal T1
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:09f66c0f40a84a899b47793011e1e73b&Exemplar=1&LAN=DE A1 Su XU A1 Yuze LIU A1 Xingyan MU A1 Haijiang CHEN A1 Guangcan TAO A1 Zhenchun SUN A1 Ni YANG A1 Fengwei MA A1 Ian D. FISK PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2022 K1 caramelization K1 color K1 flavor K1 salt K1 volatile compounds K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.97622 DO https://doi.org/10.1590/fst.97622 SF ELIB - SuUB Bremen
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