Carter
发表于 2025-3-21 19:04:04
书目名称Chemistry of Maillard Reactions in Processed Foods影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0224857<br><br> <br><br>书目名称Chemistry of Maillard Reactions in Processed Foods读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0224857<br><br> <br><br>
LUCY
发表于 2025-3-21 21:32:43
https://doi.org/10.1007/978-3-319-95463-9Browning Flavour; Fluorescence Maillard Compounds; Food Colour; Furosine; Hydroxymethyfurfural; Maillard
Axon895
发表于 2025-3-22 02:52:04
https://doi.org/10.1007/978-3-031-42543-1lard reaction has been extensively studied in different food ambits because of the influence on chemical and sensorial properties of cooked products. However, Maillard reaction products have been often found in many foods in relation to different processing operations, including cooking procedures.
strdulate
发表于 2025-3-22 08:06:33
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PRISE
发表于 2025-3-22 11:36:53
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Jingoism
发表于 2025-3-22 15:27:26
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Jingoism
发表于 2025-3-22 17:09:26
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Myocarditis
发表于 2025-3-22 21:30:21
2191-5407 cial to adverse substances.Emphasizes the diversity of MaillThis SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which l
刺穿
发表于 2025-3-23 03:53:12
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Arroyo
发表于 2025-3-23 08:48:00
https://doi.org/10.1007/978-3-031-42543-1ntioned with the most known or intended name, and it may explicitly include one or more subsections describing different operations with similar meaning or effects. Each process is also explained with reported effects on foods and beverages when speaking of Maillard reaction and the consequent analytical detection of related products.