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	Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.
	Cui, Heping; Yu, Jingyang; Xia, Shuqin; Duhoranimana, Emmanuel; Huang, Qingrong; Zhang, Xiaoming
刊名	Food Chemistry
	2019
卷号	Vol.271页码:47-53
关键词	FLAVOR *MAILLARD reaction *HEAT treatment *PHENYLALANINE *XYLOSE *HYDRODYNAMICS
ISSN号	0308-8146
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4742688
专题	湖南大学
作者单位	State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
推荐引用方式 GB/T 7714	Cui, Heping,Yu, Jingyang,Xia, Shuqin,et al. Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.[J]. Food Chemistry,2019,Vol.271:47-53.
APA	Cui, Heping,Yu, Jingyang,Xia, Shuqin,Duhoranimana, Emmanuel,Huang, Qingrong,&Zhang, Xiaoming.(2019).Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine..Food Chemistry,Vol.271,47-53.
MLA	Cui, Heping,et al."Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine.".Food Chemistry Vol.271(2019):47-53.

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