Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating
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Elsevier BV
2022
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Online Access: | http://dx.doi.org/10.1016/j.lwt.2022.113355 https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/plain |
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crelsevierbv:10.1016/j.lwt.2022.113355 2024-05-19T07:30:37+00:00 Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating Xu, Yongyang Xiang, Ping Qiu, Weiqiang Feng, Yuhui Jin, Yingshan Deng, Shanggui Tao, Ningping Jin, Yinzhe 2022 http://dx.doi.org/10.1016/j.lwt.2022.113355 https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ LWT volume 161, page 113355 ISSN 0023-6438 Food Science journal-article 2022 crelsevierbv https://doi.org/10.1016/j.lwt.2022.113355 2024-04-19T07:05:45Z Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill ScienceDirect (Elsevier) LWT 161 113355 |
institution |
Open Polar |
collection |
ScienceDirect (Elsevier) |
op_collection_id |
crelsevierbv |
language |
English |
topic |
Food Science |
spellingShingle |
Food Science Xu, Yongyang Xiang, Ping Qiu, Weiqiang Feng, Yuhui Jin, Yingshan Deng, Shanggui Tao, Ningping Jin, Yinzhe Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating |
topic_facet |
Food Science |
format |
Article in Journal/Newspaper |
author |
Xu, Yongyang Xiang, Ping Qiu, Weiqiang Feng, Yuhui Jin, Yingshan Deng, Shanggui Tao, Ningping Jin, Yinzhe |
author_facet |
Xu, Yongyang Xiang, Ping Qiu, Weiqiang Feng, Yuhui Jin, Yingshan Deng, Shanggui Tao, Ningping Jin, Yinzhe |
author_sort |
Xu, Yongyang |
title |
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating |
title_short |
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating |
title_full |
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating |
title_fullStr |
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating |
title_full_unstemmed |
Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating |
title_sort |
dielectric properties of the maillard reaction solution formed between enzymatic hydrolysate of antarctic krill and glucose under microwave heating |
publisher |
Elsevier BV |
publishDate |
2022 |
url |
http://dx.doi.org/10.1016/j.lwt.2022.113355 https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643822002900?httpAccept=text/plain |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
LWT volume 161, page 113355 ISSN 0023-6438 |
op_rights |
https://www.elsevier.com/tdm/userlicense/1.0/ http://creativecommons.org/licenses/by-nc-nd/4.0/ |
op_doi |
https://doi.org/10.1016/j.lwt.2022.113355 |
container_title |
LWT |
container_volume |
161 |
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113355 |
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1799487893104754688 |