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1
Advances in Food and Nutrition Research
Elsevier Science & Technology
Fidel Toldra
journal
effects
protein
peptides
consumption
products
acids
effect
activity
dairy
fatty
diabetes
mycotoxins
alcohol
antioxidant
content
feed
increased
nutrition
intake
studies
dietary
cream
hypertension
levels
analysis
mycotoxin
pork
foods
bioactive
amino
rats
reaction
risk
maillard
derived
diabetic
diet
nutritional
proteins
composition
doi.org
lactobacillus
glucose
insulin
pigs
anti
beverage
probiotic
reported
年:
2019
语言:
english
文件:
PDF, 7.78 MB
您的标签:
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/
0
english, 2019
2
Controlling Maillard Pathways To Generate Flavors
American Chemical Society
Donald S. Mottram and Andrew J. Taylor (Eds.)
maillard
reaction
formation
compounds
chemical
mottram
pathways
glucose
flavors
figure
amino
acs
symposium
washington
generate
controlling
flavor
publication
downloaded
june
pubs.acs.org
glycine
univ
acids
formed
sugars
effect
products
sugar
agric
ribose
foods
acrylamide
systems
reactions
cyclo
aroma
heated
cysteine
analysis
methyl
levels
cis
furfural
presence
effects
addition
temperature
intermediates
methylbutanal
年:
2010
语言:
english
文件:
PDF, 2.03 MB
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0
english, 2010
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