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	Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System
	Xiong, Zhiyong[1,2]; Li, Bing[1,3]; Li, Lin[1,3,4]; Wan, Liting[1]; Peng, Xiaolong[1]; Yin, Yongpo[1]
刊名	MOLECULES
	2017
卷号	22
关键词	acrylamide 3-(alkylthio) propionamides mercaptan mercapto flavors Michael addition
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2185756
专题	华南理工大学
作者单位	1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Beijing Inst Technol Zhuhai, Sch Chem Engn & Mat Sci, Zhuhai 519088, Peoples R China 3.[3]Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China 4.[4]Dongguan Univ Technol, Sch Chem Engn & Energy Technol, Dongguan 523808, Peoples R China
推荐引用方式 GB/T 7714	Xiong, Zhiyong[1,2],Li, Bing[1,3],Li, Lin[1,3,4],et al. Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System[J]. MOLECULES,2017,22.
APA	Xiong, Zhiyong[1,2],Li, Bing[1,3],Li, Lin[1,3,4],Wan, Liting[1],Peng, Xiaolong[1],&Yin, Yongpo[1].(2017).Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System.MOLECULES,22.
MLA	Xiong, Zhiyong[1,2],et al."Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System".MOLECULES 22(2017).

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