Author:
Parisi Salvatore,Luo Weihui
Publisher
Springer International Publishing
Reference41 articles.
1. Adams A (2005) Formation of valuable Maillard flavour compounds by model reactions and fermentation. Dissertation, Ghent University, Ghent
2. Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O (2009) Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices. J Food Eng 92(1):37–43.
https://doi.org/10.1016/j.jfoodeng.2008.10.017
3. Anonymous (1962) pH values of food products. Food Eng 34(3):98–99
4. Arnoldi A (2001) Thermal processing and food quality: analysis and control. Therm Technol Food Proc 2001:138–159.
https://doi.org/10.1533/9781855736610.2.138
5. Belitz HD, Grosch W, Schieberle P (2009) Food Chem, 4th edn. Springer, Berlin, Heidelberg
Cited by
18 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献