Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method-Reference-Cited by-同舟云学术

Properties and volatile profile of process flavorings prepared from d-xylose with glycine, alanine or valine by direct extrusion method

Published:2021-12 Issue: Volume:44 Page:101371
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Sasanam Sirinapa^ORCID,Rungsardthong Vilai,Thumthanaruk Benjawan,Wijuntamook Sombat,Rattananupap Vasan,Vatanyoopaisarn Savitri,Puttanlek Chureerat,Uttapap Dudsadee,Mussatto Solange I.^ORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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