α-Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control.

导出 LinkOut

翻译打印收藏纠错

作者： Sha,Yan ^[1] ; Liming,Wu ^[2] ; Xiaofeng,Xue ^[1]

作者单位： Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China. ^[1] College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China. ^[2]

关键词 Maillard reaction caramelization food processing food safety quality control α-dicarbonyl compounds

主题词美拉德反应(Maillard Reaction);食品处理和加工(Food Handling);食品(Food);膳食(Diet)

DOI 10.1111/1541-4337.13115

PMID 36789800

发布时间 2023-03-22

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Comprehensive reviews in food science and food safety

2023年22卷2期

1387-1417页

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

α-Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control.

Comprehensive reviews in food science and food safety

相似文献

Comprehensive reviews in food science and food safety

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

α-Dicarbonyl compounds in food products: Comprehensively understanding their occurrence, analysis, and control.

Comprehensive reviews in food science and food safety

相似文献

Comprehensive reviews in food science and food safety

相关期刊

检索历史清除