Chemical marker M2 (4-hydroxy-5-methyl-3(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing
Zhang, Wenjia, Tang, Juming, Liu, Fang, Bohnet, Stewart, Tang, ZhongweiVolume:
125
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2013.10.020
Date:
March, 2014
File:
PDF, 1.25 MB
english, 2014