FLAVOUR GENERATION THROUGH HIGH-INTENSITY ULTRASOUND-ASSISTED MAILLARD REACTION

• 主要作者: YU HANG
• 其他作者: CHEMISTRY
• 格式: Theses and Dissertations
• 語言: English
• 出版: 2017
• 主題: High-intensity ultrasound, Continuous ultrasonic processing system, Maillard reaction, Flavour compound, Kinetic study, Oil-in-water system
• 在線閱讀: http://scholarbank.nus.edu.sg/handle/10635/137704
• 機構: National University of Singapore

Ph.D