FLAVOUR GENERATION THROUGH HIGH-INTENSITY ULTRASOUND-ASSISTED MAILLARD REACTION

Ph.D

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Bibliographic Details
Main Author:	YU HANG
Other Authors:	CHEMISTRY
Format:	Theses and Dissertations
Language:	English
Published:	2017
Subjects:	High-intensity ultrasound, Continuous ultrasonic processing system, Maillard reaction, Flavour compound, Kinetic study, Oil-in-water system
Online Access:	http://scholarbank.nus.edu.sg/handle/10635/137704
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Institution:	National University of Singapore
Language:	English

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