Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds (Englisch)
- Neue Suche nach: Han, Zhong
- Neue Suche nach: Cai, Meng‐jie
- Neue Suche nach: Cheng, Jun‐Hu
- Neue Suche nach: Sun, Da‐Wen
- Neue Suche nach: Han, Zhong
- Neue Suche nach: Cai, Meng‐jie
- Neue Suche nach: Cheng, Jun‐Hu
- Neue Suche nach: Sun, Da‐Wen
In:
International Journal of Food Science & Technology
;
54
, 5
;
1787-1793
;
2019
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effects of microwave and water bath heating on the interactions between myofibrillar protein from beef and ketone flavour compounds
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Beteiligte:Han, Zhong ( Autor:in ) / Cai, Meng‐jie ( Autor:in ) / Cheng, Jun‐Hu ( Autor:in ) / Sun, Da‐Wen ( Autor:in )
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Erschienen in:International Journal of Food Science & Technology ; 54, 5 ; 1787-1793
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Verlag:
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Erscheinungsdatum:01.05.2019
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Format / Umfang:7 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 54, Ausgabe 5
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Issue Information| 2019