| Status | 已发表Published |
| Title | Reactivity comparison of Amadori rearrangement product formation of glycine, diglycine, and triglycine in a competing Maillard system |
| Creator | |
| Date Issued | 2022-12 |
| Source Publication | Journal of Food Bioactives,
 |
| ISSN | 2637-8752 |
| Volume | 20Pages:90-97 |
| DOI | 10.31665/JFB.2022.18332 |
| Language | 英语English |
| Citation statistics | |
| Document Type | Journal article |
| Identifier | http://repository.uic.edu.cn/handle/39GCC9TT/12322 |
| Collection | Research outside affiliated institution |
| Affiliation | 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 |
| Recommended Citation 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. |
| Files in This Item: | There are no files associated with this item. | |||||
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