Properties and Volatile Profile of Process Flavorings Prepared from D-Xylose with Glycine, Alanine or Valine by Direct Extrusion Method

AuthID
 P-015-7CM
9
Author(s)
Sasanam S.
·
Rungsardthong V.
·
Thumthanaruk B.
·
Wijuntamook S.
·
Rattananupap V.
·
Vatanyoopaisarn S.
·
Puttanlek C.
·
Uttapap D.
·
Document Type
Article
Year published
2021
Published
in Food Bioscience, ISSN: 22124292
Volume: 44, Pages: 101371
Indexing
Scopus®
Crossref®12
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85115785119
Source Identifiers
ISSN: 22124292
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