Order Article Reprints

Cui J, Wang Y, Zhang H, Li J, Wang Q, Yang L, Zhang H, Jin Q, Wu G, Wang X. Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models. Foods. 2022; 11(19):2962. https://doi.org/10.3390/foods11192962

Cui, Jingwei, Yinhan Wang, Huihuang Zhang, Jiulin Li, Qiaojun Wang, Lixue Yang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, and Xingguo Wang. 2022. "Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models" Foods 11, no. 19: 2962. https://doi.org/10.3390/foods11192962

Cui, J., Wang, Y., Zhang, H., Li, J., Wang, Q., Yang, L., Zhang, H., Jin, Q., Wu, G., & Wang, X. (2022). Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models. Foods, 11(19), 2962. https://doi.org/10.3390/foods11192962