%0 Journal Article
%T Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems
%A Hang Yu
%A Peter K. C. Ong
%A Weibiao Zhou
%A Yi-Xin Seow
%J Archive of "NPJ Science of Food".
%D 2018
%R 10.1038/s41538-017-0010-4
%X Oil properties of raw oil and oil phase after ultrasonic and thermal processing: a acid value, b iodine value, c peroxide value, and d p-anisidine value. Significant differences of values within each group are indicated by different letters (p£¿<£¿0.05
%K Natural product synthesis
%K Chemical engineering
%U https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550160/