文献
J-GLOBAL ID:201702281060446944
整理番号:17A0373813
D-キシロースとL-リジンのモデル系のMaillard反応に及ぼす高強度超音波の影響【Powered by NICT】
Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine
著者 (5件):
Yu Hang
(Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore)
,
Seow Yi-Xin
(Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore)
,
Ong Peter K.C.
(Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore)
,
Zhou Weibiao
(Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore)
,
Zhou Weibiao
(National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People’s Republic of China)
資料名:
Ultrasonics Sonochemistry
(Ultrasonics Sonochemistry)
巻:
34
ページ:
154-163
発行年:
2017年
JST資料番号:
W0716A
ISSN:
1350-4177
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)