Effects of medium-chain triacylglycerols on Maillard reaction in bread baking.

Toyosaki T

DOI: 10.1002/jsfa.8822
Published: 2018 Jun
Container: Journal of the science of food and agriculture
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.8822,
  title = {Effects of medium-chain triacylglycerols on Maillard reaction in bread baking.},
  author = {Toyosaki T},
  year = {2018},
  journal = {Journal of the science of food and agriculture},
  doi = {10.1002/jsfa.8822},
  url = {https://doi.org/10.1002/jsfa.8822}
}

RIS

TY  - JOUR
TI  - Effects of medium-chain triacylglycerols on Maillard reaction in bread baking.
AU  - Toyosaki T
PY  - 2018
JO  - Journal of the science of food and agriculture
DO  - 10.1002/jsfa.8822
UR  - https://doi.org/10.1002/jsfa.8822
ER  -

APA

T, T. (2018). Effects of medium-chain triacylglycerols on Maillard reaction in bread baking.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.8822

Source records

pubmed · retrieved 2026-09-27T09:06:08.536Z