The effects of phytic acid on the Maillard reaction and the formation of acrylamide
سال
: 2013شناسه الکترونیک: 10.1016/j.foodchem.2013.02.107
کالکشن
:
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آمار بازدید
The effects of phytic acid on the Maillard reaction and the formation of acrylamide
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| contributor author | Wang, Huan | |
| contributor author | Zhou, Yamin | |
| contributor author | Ma, Jimei | |
| contributor author | Zhou, Yuanyuan | |
| contributor author | Jiang, Hong | |
| date accessioned | 2020-03-16T05:19:42Z | |
| date available | 2020-03-16T05:19:42Z | |
| date issued | 2013 | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/2182544 | |
| format | general | |
| language | English | |
| title | The effects of phytic acid on the Maillard reaction and the formation of acrylamide | |
| type | Journal Paper | |
| contenttype | Metadata Only | |
| identifier padid | 14773362 | |
| identifier doi | 10.1016/j.foodchem.2013.02.107 | |
| coverage | Academic | |
| filesize | 1039903 | |
| citations | 1 |