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1 Ergebnisse
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Effect of heating temperature and time on the formation of ..:
Zhou, Tianming
;
Gao, Haotian
;
Xing, Baofang
...
International Journal of Food Science & Technology. 57 (2022) 12 - p. 7644-7652 , 2022
Link:
https://doi.org/10.1111/ijfs.16107
RT Journal T1 <Title>Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.16107&Exemplar=1&LAN=DE A1 Zhou, Tianming A1 Gao, Haotian A1 Xing, Baofang A1 Bassey, Anthony A1 Yang, Linwei A1 Li, Chao A1 Li, Chunbao PB Wiley YR 2022 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 57 IS 12 SP 7644 OP 7652 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.16107 DO https://doi.org/10.1111/ijfs.16107 SF ELIB - SuUB Bremen
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