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Details for article 12 of 15 found articles
| Title: |
Frankincense-like Flavor Formation Through the Combined Effect of Moderate Enzymatically Hydrolyzed Milk Fat and Glutamic Acid-galactose Amadori Rearrangement Product During Thermal Processing |
| Author: |
Pan, Caixing Cui, Heping Zhang, Qiang Yao, Yishun Hayat, Khizar Zhang, Xiaoming Ho, Chi-Tang |
| Appeared in: |
Food and bioprocess technology |
| Paging: | Volume 15 () nr. 6 pages 1374-1391 |
| Year: |
2022-05-07 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 12 of 15 found articles
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