Work

Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method

Year: 2021

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2021.101371

Authors: Sirinapa Sasanam, Vilai Rungsardthong, Benjawan Thumthanaruk, Sombat Wijuntamook, Vasan Rattananupap, Savitri Vatanyoopaisarn, Chureerat Puttanlek, Dudsadee Uttapap, Solange I. Mussatto

Institutions: King Mongkut's University of Technology North Bangkok, Silpakorn University, King Mongkut's University of Technology Thonburi, Technical University of Denmark

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: Novo Nordisk, Thailand Research Fund, Novo Nordisk Fonden

Award: G3544152246

OpenAlex ID: W3203784573

FWCI: 1.478

Cites: 47

Cited by: 19

Related to: 10