Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction

标题
Optimisation of total phenolic acids extraction from mandarin peels using microwave energy: The importance of the Maillard reaction
作者
关键词
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出版物
JOURNAL OF FOOD ENGINEERING
Volume 109, Issue 1, Pages 162-174
出版商
Elsevier BV
发表日期
2011-10-14
DOI
10.1016/j.jfoodeng.2011.09.017

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