Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
about
Insights into bread melanoidins: fate in the upper digestive tract and impact on the gut microbiota using in vitro systems.Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb.Evaluation of the Availability and Antioxidant Capacity of Maillard Compounds Present in Bread Crust: Studies in Caco-2 Cells.Effect of laccase from Trametes maxima CU1 on physicochemical quality of bread
P2860
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Maillard reaction products in ...... aluating melanoidins in bread.
@en
type
label
Maillard reaction products in ...... aluating melanoidins in bread.
@en
prefLabel
Maillard reaction products in ...... aluating melanoidins in bread.
@en
P2093
P1433
P1476
Maillard reaction products in ...... valuating melanoidins in bread
@en
P2093
Cynthia Helou
Céline Niquet-Léridon
Pascale Gadonna-Widehem
Philippe Jacolot
P304
P356
10.1016/J.FOODCHEM.2015.06.032
P577
2015-06-12T00:00:00Z