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1 Ergebnisse
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Use of egg yolk phospholipids as well as alanine and glucos..:
Ye, Ting-Ting
;
Guo, Dong
;
Zhao, Zi-Jian
...
LWT. 162 (2022) - p. 113489 , 2022
Link:
https://doi.org/10.1016/j.lwt.2022.113489
RT Journal T1
Use of egg yolk phospholipids as well as alanine and glucose to generate the key odorants of fried battered and breaded fish nuggets
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2022.113489&Exemplar=1&LAN=DE A1 Ye, Ting-Ting A1 Guo, Dong A1 Zhao, Zi-Jian A1 Liu, Jie A1 Yang, Xiao-Ying A1 Liu, Xiao-Ling A1 Wang, Zi-Chao A1 Chen, De-Wei PB Elsevier BV YR 2022 SN 0023-6438 JF LWT VO 162 SP 113489 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2022.113489 DO https://doi.org/10.1016/j.lwt.2022.113489 SF ELIB - SuUB Bremen
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