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1 Ergebnisse
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Aromatic effects of immobilized enzymatic oxidation of chic..:
Wei, Chao-Kun
;
Ni, Zhi-Jing
;
Thakur, Kiran
...
Food Chemistry. 306 (2020) - p. 125560 , 2020
Link:
https://doi.org/10.1016/j.foodchem.2019.125560
RT Journal T1
Aromatic effects of immobilized enzymatic oxidation of chicken fat on flaxseed (Linum usitatissimum L.) derived Maillard reaction products
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2019.125560&Exemplar=1&LAN=DE A1 Wei, Chao-Kun A1 Ni, Zhi-Jing A1 Thakur, Kiran A1 Liao, Ai-Mei A1 Huang, Ji-Hong A1 Wei, Zhao-Jun PB Elsevier BV YR 2020 SN 0308-8146 JF Food Chemistry VO 306 SP 125560 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2019.125560 DO https://doi.org/10.1016/j.foodchem.2019.125560 SF ELIB - SuUB Bremen
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