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- Publisher Website: 10.1016/j.foodchem.2013.06.053
- Scopus: eid_2-s2.0-84884545782
- PMID: 23993506
- WOS: WOS:000324848000023
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Article: Impacts of selected dietary polyphenols on caramelization in model systems.
Title | Impacts of selected dietary polyphenols on caramelization in model systems. |
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Authors | |
Keywords | Antioxidant capacity Browning Caramelization Dietary polyphenol Furfurals |
Issue Date | 2013 |
Citation | Food Chemistry, 2013, v. 141, p. 3451-3458 How to Cite? |
Persistent Identifier | http://hdl.handle.net/10722/187744 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | ZHANG, X | en_US |
dc.contributor.author | Chen, SF | en_US |
dc.contributor.author | Wang, M | en_US |
dc.date.accessioned | 2013-08-21T07:11:55Z | - |
dc.date.available | 2013-08-21T07:11:55Z | - |
dc.date.issued | 2013 | en_US |
dc.identifier.citation | Food Chemistry, 2013, v. 141, p. 3451-3458 | en_US |
dc.identifier.uri | http://hdl.handle.net/10722/187744 | - |
dc.language | eng | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.subject | Antioxidant capacity | - |
dc.subject | Browning | - |
dc.subject | Caramelization | - |
dc.subject | Dietary polyphenol | - |
dc.subject | Furfurals | - |
dc.title | Impacts of selected dietary polyphenols on caramelization in model systems. | en_US |
dc.type | Article | en_US |
dc.identifier.email | Chen, SF: sfchen@hku.hk | en_US |
dc.identifier.email | Wang, M: mfwang@hku.hk | en_US |
dc.identifier.authority | Chen, SF=rp00672 | en_US |
dc.identifier.authority | Wang, M=rp00800 | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2013.06.053 | - |
dc.identifier.pmid | 23993506 | - |
dc.identifier.scopus | eid_2-s2.0-84884545782 | - |
dc.identifier.hkuros | 219501 | en_US |
dc.identifier.volume | 141 | en_US |
dc.identifier.spage | 3451 | en_US |
dc.identifier.epage | 3458 | en_US |
dc.identifier.isi | WOS:000324848000023 | - |