| Mitigating effect of relative humidity (RH) on 2-furoylmethyl-Amino acid formation | |
| Sarpong, Frederick[1]; Jiang, Haonan[2]; Oteng-Darko, Patricia[3]; Zhou, Cunshan[4]; Amenorfe, Leticia Peace[5]; Mustapha, Abdullateef Taiye[6]; Rashid, Muhammad Tayyab[7] | |
| 刊名 | LWT-FOOD SCIENCE AND TECHNOLOGY
 |
| 2019 | |
| 卷号 | 101页码:551-558 |
| 关键词 | 2-Furoylmethyl-amino acid Relative humidity Thermodynamics First-order Banana |
| ISSN号 | 0023-6438 |
| DOI | http://dx.doi.org/10.1016/j.lwt.2018.11.077 |
| URL标识 | 查看原文 |
| 收录类别 | SCI(E) ; EI |
| WOS记录号 | WOS:000456491100072 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/5324652 |
| 专题 | 江苏大学 |
| 作者单位 | 1.[1]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 2.[2]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 3.[3]CSIR, Crops Res Inst, POB 3785,Oduom Rd, Kumasi, Ghana. 4.[4]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 5.Jiangsu Univ, Minist Agr, Technol Integrat Base Vegetable Dehydrat Proc, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 6.[5]Kwame Nkrumah Univ Sci & Technol, Dept Chem, PMB 301, Kumasi, Ghana. 7.[6]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. 8.[7]Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Peoples R China. |
| 推荐引用方式 GB/T 7714 | Sarpong, Frederick[1],Jiang, Haonan[2],Oteng-Darko, Patricia[3],et al. Mitigating effect of relative humidity (RH) on 2-furoylmethyl-Amino acid formation[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2019,101:551-558. |
| APA | Sarpong, Frederick[1].,Jiang, Haonan[2].,Oteng-Darko, Patricia[3].,Zhou, Cunshan[4].,Amenorfe, Leticia Peace[5].,...&Rashid, Muhammad Tayyab[7].(2019).Mitigating effect of relative humidity (RH) on 2-furoylmethyl-Amino acid formation.LWT-FOOD SCIENCE AND TECHNOLOGY,101,551-558. |
| MLA | Sarpong, Frederick[1],et al."Mitigating effect of relative humidity (RH) on 2-furoylmethyl-Amino acid formation".LWT-FOOD SCIENCE AND TECHNOLOGY 101(2019):551-558. |
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