Liu, H.; Ma, L.; Chen, J.; Zhao, F.; Huang, X.; Dong, X.; Zhu, B.; Qin, L.
Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions. Foods 2023, 12, 217.
https://doi.org/10.3390/foods12010217
AMA Style
Liu H, Ma L, Chen J, Zhao F, Huang X, Dong X, Zhu B, Qin L.
Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions. Foods. 2023; 12(1):217.
https://doi.org/10.3390/foods12010217
Chicago/Turabian Style
Liu, Hao, Lixin Ma, Jianan Chen, Feng Zhao, Xuhui Huang, Xiuping Dong, Beiwei Zhu, and Lei Qin.
2023. "Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions" Foods 12, no. 1: 217.
https://doi.org/10.3390/foods12010217
APA Style
Liu, H., Ma, L., Chen, J., Zhao, F., Huang, X., Dong, X., Zhu, B., & Qin, L.
(2023). Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions. Foods, 12(1), 217.
https://doi.org/10.3390/foods12010217