Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.)-Reference-Cited by-同舟云学术

Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.)

Published:2018-08 Issue: Volume:256 Page:397-404
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Makhlouf-Gafsi Ines,Krichen Fatma,Mansour Riadh Ben,Mokni Abir,Sila Assad,Bougatef Ali,Blecker Christophe,Attia Hamadi,Besbes Souhail

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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