Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/137704
Title: FLAVOUR GENERATION THROUGH HIGH-INTENSITY ULTRASOUND-ASSISTED MAILLARD REACTION
Authors: YU HANG
ORCID iD:   orcid.org/0000-0001-7927-0473
Keywords: High-intensity ultrasound, Continuous ultrasonic processing system, Maillard reaction, Flavour compound, Kinetic study, Oil-in-water system
Issue Date: 14-Aug-2017
Source: YU HANG (2017-08-14). FLAVOUR GENERATION THROUGH HIGH-INTENSITY ULTRASOUND-ASSISTED MAILLARD REACTION. ScholarBank@NUS Repository.
URI: http://scholarbank.nus.edu.sg/handle/10635/137704
Appears in Collections:Ph.D Theses (Closed)

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