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Journal description
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Details for article 18 of 131 found articles
| Title: |
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma |
| Author: |
Lee, Dongheon Kim, Hye-Jin Kim, Sung-Su Park, Nayoon Jo, Cheorun |
| Appeared in: |
Food research international |
| Paging: | Volume 196 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 18 of 131 found articles
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