Author:
Nath Prerna,Pandey Neha,Samota Mahesh,Sharma Kalyani,Kale Sakharam,Kannaujia Pankaj,Sethi Swati,Chauhan O. P.
Publisher
Springer Nature Singapore
Reference196 articles.
1. Aguilo-Aguay I, Soliva-Fortuny R, Martin-Belloso O (2009) Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices. J Food Eng 92:37–43
2. Ahmed M, Akter MS, Eun JB (2010) Peeling, drying temperatures, and sulphite treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chem 121:112–118
3. Ajandouz EH, Puigserver A (1999) Non-enzymatic browning reaction of essential amino acids: effect of pH on caramelization and Maillard reaction kinetics. J Agric Food Chem 47(5):1786–1793
4. Ajandouz EH, Tchiakpe LS, Dalle Ore F et al (2001) Effects of pH on caramelization and Maillard reaction kinetics in fructose-lysine model systems. J Agric Food Chem 66(7):926–931
5. Amarowicz R, Janiak M (2019) Hydrolysable tannins. In: Encyclopedia of food chemistry. Elsevier, Amsterdam, pp 337–343
Cited by
16 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