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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	Maillard reaction intermediate Storage stability Controlled formation of flavor
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/4745026
专题	湖南大学
作者单位	1.Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, 1800 Lihu Rd, Wuxi 214122, Jiangsu, Peoples R China 2.Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA
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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