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1 Ergebnisse
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Acrylamide formation and aroma evaluation of fried pepper s..:
Yuting Song
;
Zhuhong Ding
;
Yuzhu Peng
...
http://www.sciencedirect.com/science/article/pii/S2590157522002115. , 2022
Link:
https://doi.org/10.1016/j.fochx.2022.100413
RT Journal T1 <Title>Acrylamide formation and aroma evaluation of fried pepper sauce under different exogenous Maillard reaction conditions</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:b42f0214d7434be990ee6f7c74fd29c4&Exemplar=1&LAN=DE A1 Yuting Song A1 Zhuhong Ding A1 Yuzhu Peng A1 JiaYing Wang A1 Ting Zhang A1 Yihong Yu A1 Yi Wang PB Elsevier YR 2022 K1 Fried pepper sauce K1 Maillard reaction K1 Acrylamide K1 Partial least squares discriminant analysis K1 Volatile organic compounds K1 Relative odor activity value K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2590157522002115 LK http://dx.doi.org/https://doi.org/10.1016/j.fochx.2022.100413 DO https://doi.org/10.1016/j.fochx.2022.100413 SF ELIB - SuUB Bremen
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