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	Effective Mechanism of -Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction.
	Xiaohong Yu; Heping Cui; Khizar Hayat; Shahzad Hussain; Chengsheng Jia; Song-Lin Zhang; Muhammad Usman Tahir; Xiaoming Zhang; Chi-Tang Ho
刊名	Journal of agricultural and food chemistry
	2019
ISSN号	0021-8561;1520-5118
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4745003
专题	湖南大学
推荐引用方式 GB/T 7714	Xiaohong Yu,Heping Cui,Khizar Hayat,et al. Effective Mechanism of -Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction.[J]. Journal of agricultural and food chemistry,2019.
APA	Xiaohong Yu.,Heping Cui.,Khizar Hayat.,Shahzad Hussain.,Chengsheng Jia.,...&Chi-Tang Ho.(2019).Effective Mechanism of -Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction..Journal of agricultural and food chemistry.
MLA	Xiaohong Yu,et al."Effective Mechanism of -Epigallocatechin Gallate Indicating the Critical Formation Conditions of Amadori Compound during an Aqueous Maillard Reaction.".Journal of agricultural and food chemistry (2019).

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