Dielectric properties of the Maillard reaction solution formed between enzymatic hydrolysate of Antarctic krill and glucose under microwave heating

Bibliographic Details
Published in:LWT
Main Authors: Xu, Yongyang, Xiang, Ping, Qiu, Weiqiang, Feng, Yuhui, Jin, Yingshan, Deng, Shanggui, Tao, Ningping, Jin, Yinzhe
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2022
Subjects:
Food Science
Antarc*
Antarctic
Antarctic Krill
Online Access:http://dx.doi.org/10.1016/j.lwt.2022.113355
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spelling 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
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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
container_start_page 113355
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