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期刊名称

food chemistry(1)

关键词

maillard reaction; flavour development; degrease; lipolysis; peptidomics(1)

作者

Gao, Peng AND Zhang, Wenyuan AND Zhao, Xiaoxuan AND Xu, Chen AND Pang, Xiaoyang AND Zhang, Shuwen AND Lv, Jiaping AND Fauconnier, Marie-Laure AND Zhang, Wenyuan AND Zhang, Shuwen AND Lv, Jiaping(0)

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chinese acad agr sci, inst anim sci, 2 yuan ming yuan west rd, beijing 100193, peoples r china(1)
chinese acad agr sci, inst food sci & technol, beijing 100193, peoples r china(1)
univ liege, lab chim mol nat lcmn, gembloux agro bio tech, 2 passage deportes, b-5030 gembloux, belgium(1)
wageningen univ & res, food qual & design grp, dairy sci & technol, wageningen, netherlands(1)

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年份

2024(1)

科研产出

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资源类型: 外文期刊

作者:Gao, Peng(精确检索)

作者:Zhang, Wenyuan(精确检索)

作者:Zhao, Xiaoxuan(精确检索)

作者:Xu, Chen(精确检索)

作者:Pang, Xiaoyang(精确检索)

作者:Zhang, Shuwen(精确检索)

作者:Lv, Jiaping(精确检索)

作者:Fauconnier, Marie-Laure(精确检索)

作者:Zhang, Wenyuan(精确检索)

作者:Zhang, Shuwen(精确检索)

作者:Lv, Jiaping(精确检索)

排序方式：

1The effect of Maillard reaction on flavour development of protein hydrolysates from cheese

作者： Gao, Peng; Zhang, Wenyuan; Zhao, Xiaoxuan; Xu, Chen; Pang, Xiaoyang; Zhang, Shuwen; Lv, Jiaping; Fauconnier, Marie-Laure; Zhang, Wenyuan; Zhang, Shuwen; Lv, Jiaping; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China; Univ Liege, Lab Chim Mol Nat LCMN, Gembloux Agro Bio Tech, 2 Passage Deportes, B-5030 Gembloux, Belgium; Wageningen Univ & Res, Food Qual & Design Grp, Dairy Sci & Technol, Wageningen, Netherlands; Chinese Acad Agr Sci, Inst Anim Sci, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Maillard reaction; Flavour development; Degrease; Lipolysis; Peptidomics

年份：2024