|
| << previous | next >> |
Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 102 of 105 found articles
| Title: |
Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy |
| Author: |
Huang, Chen Cui, Heping Hayat, Khizar Zhang, Xiaoming Ho, Chi-Tang |
| Appeared in: |
Food research international |
| Paging: | Volume 162 () nr. PB pages p. |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 102 of 105 found articles
| << previous | next >> |