Production of Process Flavorings from Methionine, Thiamine with D-Xylose or Dextrose by Direct Extrusion: Physical Properties and Volatile Profiles

AuthID
 P-015-7CC
9
Author(s)
Sasanam S.
·
Rungsardthong V.
·
Thumthanaruk B.
·
Wijuntamook S.
·
Rattananupap V.
·
Vatanyoopaisarn S.
·
Puttanlek C.
·
Uttapap D.
·
Tipo de Documento
Article
Year published
2022
Publicado
in Journal of Food Science, ISSN: 00221147
Volume: 87, Número: 3, Páginas: 895-910 (15)
Indexing
Scopus®
Crossref®4
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35122252
SCOPUS: 2-s2.0-85124462838
Source Identifiers
ISSN: 00221147
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service