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Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine.
Yu, Hang; Seow, Yi-Xin; Ong, Peter K C; Zhou, Weibiao.
Afiliação
  • Yu H; Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
  • Seow YX; Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
  • Ong PK; Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
  • Zhou W; Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People's Republic of China
Ultrason Sonochem ; 34: 154-163, 2017 01.
Article em En | MEDLINE | ID: mdl-27773231
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Xilose / Reação de Maillard / Ondas Ultrassônicas / Lisina Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Xilose / Reação de Maillard / Ondas Ultrassônicas / Lisina Idioma: En Ano de publicação: 2017 Tipo de documento: Article