Work

Effect of pH and heating time on volatile products of Maillard reaction

Year: 2009

Type: article

Source: Science and Technology of Food Industry

Author: Bingjie Liu

Institution: Ocean University of China

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2392372166

FWCI:

Cites:

Cited by: 1

Related to: 10