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- Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps. Xu-Hui Huang, Bao-Shang Fu, Li-Bo Qi, Li-Duo Huo, Yu-Ying Zhang, Ming Du, Xiu-Ping Dong, Bei-Wei Zhu, Lei Qin
, Food Funct.
, 2019
, 10
, 6473
- Controlled formation of flavor compounds by preparation and application of Maillard reaction intermediate (MRI) derived from xylose and phenylalanine. Heping Cui, Chengsheng Jia, Khizar Hayat, Jingyang Yu, Shibin Deng, Eric Karangwa, Emmanuel Duhoranimana, Shuqin Xia, Xiaoming Zhang
, RSC Adv.
, 2017
, 7
, 45442