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浏览/检索结果: 共4条，第1-4条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文 FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53 作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17 Maillard reaction intermediate  Storage stability  Controlled formation of flavor   Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine. 期刊论文 Food Chemistry, 2019, 卷号: Vol.271, 页码: 47-53 作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin;  Duhoranimana, Emmanuel;  Huang, Qingrong 收藏  |  浏览/下载：15/0  |  提交时间：2019/12/17 FLAVOR  *MAILLARD  reaction  *HEAT  treatment  *PHENYLALANINE  *XYLOSE  *HYDRODYNAMICS   Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine 期刊论文 FOOD CHEMISTRY, 2019, 卷号: Vol.271, 页码: 47-53 作者:  Cui, Heping;  Yu, Jingyang;  Xia, Shuqin 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/13 Synergistic Effect of a Thermal Reaction and Vacuum Dehydration on Improving Xylose- Phenylalanine Conversion to N--phenylalanine during an Aqueous Maillard Reaction 期刊论文 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 卷号: Vol.66 No.38, 页码: 10077-10085 作者:  Cui, Heping;  Hayat, Khizar;  Jia, Chengsheng;  Duhoranimana, Emmanuel;  Huang, Qingrong 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/26 synergistic  effect  Maillard-reaction  intermediate  N-(1-deoxy-D-xylulos-1-yl)-phenylalanine  transformation