Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems
Crossref DOI link: https://doi.org/10.1038/s41538-017-0010-4
Published Online: 2018-01-22
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yu, Hang http://orcid.org/0000-0001-7927-0473
Seow, Yi-Xin
Ong, Peter K. C.
Zhou, Weibiao
Text and Data Mining valid from 2018-01-22
Version of Record valid from 2018-01-22
Article History
Received: 12 July 2017
Revised: 2 December 2017
Accepted: 12 December 2017
First Online: 22 January 2018
Competing interests
: The authors declare no competing financial interests.