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Article: Impacts of selected dietary polyphenols on caramelization in model systems.

TitleImpacts of selected dietary polyphenols on caramelization in model systems.
Authors
Issue Date2013
Citation
Food Chemistry, 2013, v. 141, p. 3451-3458 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/187744
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorZHANG, Xen_US
dc.contributor.authorChen, SFen_US
dc.contributor.authorWang, Men_US
dc.date.accessioned2013-08-21T07:11:55Z-
dc.date.available2013-08-21T07:11:55Z-
dc.date.issued2013en_US
dc.identifier.citationFood Chemistry, 2013, v. 141, p. 3451-3458en_US
dc.identifier.urihttp://hdl.handle.net/10722/187744-
dc.languageengen_US
dc.relation.ispartofFood Chemistryen_US
dc.titleImpacts of selected dietary polyphenols on caramelization in model systems.en_US
dc.typeArticleen_US
dc.identifier.emailChen, SF: sfchen@hku.hken_US
dc.identifier.emailWang, M: mfwang@hku.hken_US
dc.identifier.authorityChen, SF=rp00672en_US
dc.identifier.authorityWang, M=rp00800en_US
dc.identifier.doi10.1016/j.foodchem.2013.06.053-
dc.identifier.pmid23993506-
dc.identifier.hkuros219501en_US
dc.identifier.volume141en_US
dc.identifier.spage3451en_US
dc.identifier.epage3458en_US
dc.identifier.isiWOS:000324848000023-

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