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1 Ergebnisse
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Temperature and cysteine addition effect on formation of su..:
Eric, Karangwa
;
Raymond, Linda Virginie
;
Abbas, Shabbar
...
Food Research International. 57 (2014) - p. 242-258 , 2014
Link:
https://doi.org/10.1016/j.foodres.2014.01.030
RT Journal T1
Temperature and cysteine addition effect on formation of sunflower hydrolysate Maillard reaction products and corresponding influence on sensory characteristics assessed by partial least square regression
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2014.01.030&Exemplar=1&LAN=DE A1 Eric, Karangwa A1 Raymond, Linda Virginie A1 Abbas, Shabbar A1 Song, Shiqing A1 Zhang, Yating A1 Masamba, Kingsley A1 Zhang, Xiaoming PB Elsevier BV YR 2014 SN 0963-9969 JF Food Research International VO 57 SP 242 OP 258 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2014.01.030 DO https://doi.org/10.1016/j.foodres.2014.01.030 SF ELIB - SuUB Bremen
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