Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/137704
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dc.titleFLAVOUR GENERATION THROUGH HIGH-INTENSITY ULTRASOUND-ASSISTED MAILLARD REACTION
dc.contributor.authorYU HANG
dc.date.accessioned2017-12-06T18:00:36Z
dc.date.available2017-12-06T18:00:36Z
dc.date.issued2017-08-14
dc.identifier.citationYU HANG (2017-08-14). FLAVOUR GENERATION THROUGH HIGH-INTENSITY ULTRASOUND-ASSISTED MAILLARD REACTION. ScholarBank@NUS Repository.
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/137704
dc.language.isoen
dc.subjectHigh-intensity ultrasound, Continuous ultrasonic processing system, Maillard reaction, Flavour compound, Kinetic study, Oil-in-water system
dc.typeThesis
dc.contributor.departmentCHEMISTRY
dc.contributor.supervisorZHOU WEIBIAO
dc.description.degreePh.D
dc.description.degreeconferredDOCTOR OF PHILOSOPHY
dc.identifier.orcid0000-0001-7927-0473
Appears in Collections:Ph.D Theses (Closed)

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