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- 2018
Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systemsDOI: 10.1038/s41538-017-0010-4 Keywords: Natural product synthesis, Chemical engineering Abstract: 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
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