A model system based on glucose–arginine to monitor the properties of Maillard reaction products

SÖĞÜT E., ERTEKİN FİLİZ B., SEYDİM A. C.

Journal of Food Science and Technology, cilt.58, sa.3, ss.1005-1013, 2021 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 58 Sayı: 3
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s13197-020-04615-y
  • Dergi Adı: Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.1005-1013
  • Anahtar Kelimeler: Acrylamide, Arginine, Glucose, Hyroxymethylfurfural, Maillard reaction
  • Süleyman Demirel Üniversitesi Adresli: Evet