An Introduction to Food Biochemistry

Author:

Yada Rickey Y.,Bryksa Brian,Nip Wai-Kit

Publisher

Wiley-Blackwell

Cited by 5 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

1. Total volatile basic nitrogen and trimethylamine in muscle foods: Potential formation pathways and effects on human health;Comprehensive Reviews in Food Science and Food Safety;2021-05-30

2. The Analytical Evaluation of Acrylamide in Foods as a Maillard Reaction Product;Analytical Methods for the Assessment of Maillard Reactions in Foods;2018

3. Analytical Methods for the Determination of Furosine in Food Products;Analytical Methods for the Assessment of Maillard Reactions in Foods;2018

4. The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural;Analytical Methods for the Assessment of Maillard Reactions in Foods;2018

5. Analytical Methods for the Determination of Maillard Reaction Products in Foods. An Introduction;Analytical Methods for the Assessment of Maillard Reactions in Foods;2018

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