Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system

科研成果详情

发表状态	已发表Published
题名	Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system
作者	Luo, Yue1 ; Xu, Baojun2 ; Li, Shiming 1; Ho, Chi-Tang 1
发表日期	2022-12
发表期刊	Journal of Food Bioactives,
ISSN/eISSN	2637-8752
卷号	20 页码:90-97
DOI	10.31665/JFB.2022.18332
语种	英语English
引用统计
文献类型	期刊论文
条目标识符	https://repository.uic.edu.cn/handle/39GCC9TT/12322
专题	个人在本单位外知识产出
作者单位	1.Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA 2.Food Science and Technology Program, BNU-HKBU United International College, Zhuhai, Guangdong 519087, China
推荐引用方式 GB/T 7714	Luo, Yue,Xu, Baojun,Li, Shiminget al. Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system[J]. Journal of Food Bioactives,, 2022, 20: 90-97.
APA	Luo, Yue, Xu, Baojun, Li, Shiming, & Ho, Chi-Tang. (2022). Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system. Journal of Food Bioactives,, 20, 90-97.
MLA	Luo, Yue,et al."Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system". Journal of Food Bioactives, 20(2022): 90-97.