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المساهمون: Troise, Antonio Dario, Berton-Carabin, Claire C, Vitaglione, Paola, Fogliano, Vincenzo
المصدر: Journal of agricultural and food chemistry 68 (2020): 5180–5188. doi:10.1021/acs.jafc.0c01446
info:cnr-pdr/source/autori:Antonio Dario Troise, Claire C Berton-Carabin, Paola Vitaglione, Vincenzo Fogliano/titolo:Formation of Taste-Active Pyridinium Betaine Derivatives Is Promoted in Thermally Treated Oil-in-Water Emulsions and Alkaline pH/doi:10.1021%2Facs.jafc.0c01446/rivista:Journal of agricultural and food chemistry/anno:2020/pagina_da:5180/pagina_a:5188/intervallo_pagine:5180–5188/volume:68
Journal of Agricultural and Food Chemistry, 68(18), 5180-5188
Journal of Agricultural and Food Chemistry 68 (2020) 18مصطلحات موضوعية: 0106 biological sciences, Hot Temperature, Salt (chemistry), Pyridinium Compounds, emulsions, 01 natural sciences, symbols.namesake, chemistry.chemical_compound, Surface-Active Agents, Betaine, Pulmonary surfactant, taste-active molecules, Phase (matter), Food Process Engineering, VLAG, mass spectrometry, emulsion, chemistry.chemical_classification, Aqueous solution, Chemistry, 010401 analytical chemistry, Aqueous two-phase system, General Chemistry, Hydrogen-Ion Concentration, Amadori products, 0104 chemical sciences, Maillard reaction, Food Quality and Design, symbols, Emulsions, Pyridinium, Amadori product, General Agricultural and Biological Sciences, Hydrophobic and Hydrophilic Interactions, 010606 plant biology & botany, Nuclear chemistry
وصف الملف: application/pdf
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2Electronic Resource
المصدر: ISSN: 0021-8561