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1 Ergebnisse
1
Microwave heating enhances antioxidant and emulsifying acti..:
Tu, Zong-cai
;
Hu, Yue-ming
;
Wang, Hui
...
Journal of Food Science and Technology. 52 (2013) 3 - p. 1453-1461 , 2013
Link:
https://doi.org/10.1007/s13197-013-1120-x
RT Journal T1 <Title>Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s13197-013-1120-x&Exemplar=1&LAN=DE A1 Tu, Zong-cai A1 Hu, Yue-ming A1 Wang, Hui A1 Huang, Xiao-qin A1 Xia, Shi-qi A1 Niu, Pei-pei PB Springer Science and Business Media LLC YR 2013 SN 0022-1155 SN 0975-8402 JF Journal of Food Science and Technology VO 52 IS 3 SP 1453 OP 1461 LK http://dx.doi.org/https://doi.org/10.1007/s13197-013-1120-x DO https://doi.org/10.1007/s13197-013-1120-x SF ELIB - SuUB Bremen
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