文献
J-GLOBAL ID:202102252734440107
整理番号:21A3411320
熱処理したN-(1-デオキシ-α-D-リブロース-1-イル)-グリシンの特徴的なフレーバ形成:付加アミノ酸の決定的役割とグリオキサールの促進効果【JST・京大機械翻訳】
Characteristic flavor formation of thermally processed N-(1-deoxy-α-d-ribulos-1-yl)-glycine: Decisive role of additional amino acids and promotional effect of glyoxal
著者 (7件):
Zhan Huan
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China)
,
Cui Heping
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China)
,
Yu Junhe
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China)
,
Hayat Khizar
(Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA)
,
Wu Xian
(Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, USA)
,
Zhang Xiaoming
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Lihu, Wuxi, Jiangsu 214122, PR China)
,
Ho Chi-Tang
(Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA)
資料名:
Food Chemistry
(Food Chemistry)
巻:
371
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)