Your browser doesn't support javascript.
loading
Effects of temperature and ferric ion on the formation of glycerol core aldehydes during simulated frying.
Huang, Jianhua; Guo, Yanjun; Lin, Junyu; Xia, Tian; Wang, Lijun; Mu, Hongyan; Liu, Ruijie; Jin, Qingzhe; Song, Zhihua; Wang, Xingguo.
Afiliação
  • Huang J; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Guo Y; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Lin J; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Xia T; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Wang L; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Mu H; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.
  • Liu R; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Jin Q; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Song Z; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zhihua_song@126.com.
  • Wang X; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Food Chem ; 385: 132596, 2022 Aug 15.
Article em En | MEDLINE | ID: mdl-35299017
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aldeídos / Glicerol Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Aldeídos / Glicerol Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article