Levelheaded
发表于 2025-3-21 17:28:38
书目名称Maillard Reaction in Foods影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0621480<br><br> <br><br>书目名称Maillard Reaction in Foods读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0621480<br><br> <br><br>
江湖郎中
发表于 2025-3-21 23:19:39
Maillard Reaction in Foods978-3-030-22556-8Series ISSN 2191-5407 Series E-ISSN 2191-5415
cinder
发表于 2025-3-22 01:05:48
Salvatore Parisi,Sara M. Ameen,Anna SantangeloDiscusses the controversial effects of Maillard Reactions in foods.Introduces mitigation strategies for suppressing harmful and toxic products and for promoting the formation of beneficial compounds.D
ORE
发表于 2025-3-22 05:43:37
SpringerBriefs in Molecular Sciencehttp://image.papertrans.cn/m/image/621480.jpg
Esalate
发表于 2025-3-22 12:23:55
https://doi.org/10.1007/978-3-030-22556-8Anticarcinogenic Agent; Antimicrobial Activity; Food Browning; Encapsulation in Foods; Food High Pressur
Tempor
发表于 2025-3-22 16:45:49
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CANT
发表于 2025-3-22 18:36:28
Thermal Approaches for the Control of Maillard Reaction in Processed Foods,s and aroma. The detection of these modifications can be made easily by the final consumer. Maillard reaction can be observed provided that the edible substrate of the reaction contains detectable nitrogen-based molecules and reducing sugars at the same time. Moreover, each chemical reaction require
COWER
发表于 2025-3-22 22:54:20
Chemical Strategies Against Maillard Reaction in Foods,s and aroma. The detection of these modifications can be made easily by the final consumer. Maillard reaction can be observed provided that the edible substrate of the reaction contains detectable nitrogen-based molecules and reducing sugars at the same time. Moreover, each chemical reaction require
itinerary
发表于 2025-3-23 03:30:26
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火海
发表于 2025-3-23 06:56:02
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