Inhibition of the Maillard reaction by ohmic heating in a glucose–lysine model system

Yukihiro Kobayashi, Yuta Koguma, Naoko Sato‐Hamada

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DOI: 10.1002/jsfa.70880
Published: 2026-07-15
Container: Journal of the Science of Food and Agriculture
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.70880,
  title = {Inhibition of the Maillard reaction by ohmic heating in a glucose–lysine model system},
  author = {Yukihiro Kobayashi and Yuta Koguma and Naoko Sato‐Hamada},
  year = {2026},
  journal = {Journal of the Science of Food and Agriculture},
  doi = {10.1002/jsfa.70880},
  url = {https://doi.org/10.1002/jsfa.70880}
}

RIS

TY  - JOUR
TI  - Inhibition of the Maillard reaction by ohmic heating in a glucose–lysine model system
AU  - Yukihiro Kobayashi
AU  - Yuta Koguma
AU  - Naoko Sato‐Hamada
PY  - 2026
JO  - Journal of the Science of Food and Agriculture
DO  - 10.1002/jsfa.70880
UR  - https://doi.org/10.1002/jsfa.70880
ER  -

APA

Kobayashi, Y., Koguma, Y., & Sato‐Hamada, N. (2026). Inhibition of the Maillard reaction by ohmic heating in a glucose–lysine model system. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70880

Source records

crossref · retrieved 2026-09-25T07:30:01.724Z