Protein structural changes and characteristic intermediate accumulations in dried abalone driven by the Maillard reaction.
- DOI
- 10.1016/j.foodres.2026.119786
- Published
- 2026 Oct 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119786,
title = {Protein structural changes and characteristic intermediate accumulations in dried abalone driven by the Maillard reaction.},
author = {Li J and Zheng X and Shi L and Ren Z and Zhao Y and Weng W and Mei H and Jiang X},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119786},
url = {https://doi.org/10.1016/j.foodres.2026.119786}
}RIS
TY - JOUR TI - Protein structural changes and characteristic intermediate accumulations in dried abalone driven by the Maillard reaction. AU - Li J AU - Zheng X AU - Shi L AU - Ren Z AU - Zhao Y AU - Weng W AU - Mei H AU - Jiang X PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119786 UR - https://doi.org/10.1016/j.foodres.2026.119786 ER -
APA
J, L., X, Z., L, S., Z, R., Y, Z., W, W., H, M., & X, J. (2026). Protein structural changes and characteristic intermediate accumulations in dried abalone driven by the Maillard reaction.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119786
Source records
- pubmed · retrieved 2026-09-26T17:17:48.433Z