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Journal description
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Details for article 69 of 118 found articles
| Title: |
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea |
| Author: |
Li, Li Zan, Jiezhong Chen, Wenxue Zong, Xuyan Yuan, Haibo Jiang, Yongwen Zhu, Hongkai |
| Appeared in: |
Food research international |
| Paging: | Volume 201 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 69 of 118 found articles
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