Effect of (E)-2-heptenal on maillard reaction products derived from model system of cysteine with xylose

doi:10.13995/j.cnki.11-1802/ts.2013.02.033

Xu Yong-xia, Zhao Hong-lei, Liu Ying, Jiang Cheng-cheng, Pan Si-yi

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (02) : 45-49.

PDF(290 KB)

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (02) : 45-49. DOI: 10.13995/j.cnki.11-1802/ts.2013.02.033

Food and Fermentation Industries

Effect of (E)-2-heptenal on maillard reaction products derived from model system of cysteine with xylose

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(02): 45-49 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.02.033

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(290 KB)

Accesses

Citation

Detail

Sections

Recommended

Please choose a citation manager

Content to export