Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt
- DOI
- 10.1016/j.foodchem.2024.141532
- Published
- 2025-02
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2024.141532,
title = {Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt},
author = {José A. Piornos and Dimitris P. Balagiannis and Elisabeth Koussissi and August Bekkers and Johan Vissenaekens and Eric Brouwer and Jane K. Parker},
year = {2025},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2024.141532},
url = {https://doi.org/10.1016/j.foodchem.2024.141532}
}RIS
TY - JOUR TI - Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt AU - José A. Piornos AU - Dimitris P. Balagiannis AU - Elisabeth Koussissi AU - August Bekkers AU - Johan Vissenaekens AU - Eric Brouwer AU - Jane K. Parker PY - 2025 JO - Food Chemistry DO - 10.1016/j.foodchem.2024.141532 UR - https://doi.org/10.1016/j.foodchem.2024.141532 ER -
APA
Piornos, J. A., Balagiannis, D. P., Koussissi, E., Bekkers, A., Vissenaekens, J., Brouwer, E., & Parker, J. K. (2025). Multi-response kinetic modelling of the formation of five Strecker aldehydes during kilning of barley malt. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.141532
Source records
- crossref · retrieved 2026-09-26T13:21:54.073Z