Effect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures during Extrusion Cooking
- DOI
- 10.1021/jf0012547
- Published
- 2001-03-07
- Container
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/jf0012547,
title = {Effect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures during Extrusion Cooking},
author = {Jennifer M. Ames and Robin C. E. Guy and Gary J. Kipping},
year = {2001},
journal = {Journal of Agricultural and Food Chemistry},
doi = {10.1021/jf0012547},
url = {https://doi.org/10.1021/jf0012547}
}RIS
TY - JOUR TI - Effect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures during Extrusion Cooking AU - Jennifer M. Ames AU - Robin C. E. Guy AU - Gary J. Kipping PY - 2001 JO - Journal of Agricultural and Food Chemistry DO - 10.1021/jf0012547 UR - https://doi.org/10.1021/jf0012547 ER -
APA
Ames, J. M., Guy, R. C. E., & Kipping, G. J. (2001). Effect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures during Extrusion Cooking. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf0012547
Source records
- crossref · retrieved 2026-09-27T14:29:51.132Z