Spectroscopy and Spectral Analysis, Volume. 38, Issue 9, 2910(2018)
Effects of Different Microwave Conditions on the Inhomogeneity of Glycation Products of Egg White and Glucose
References(10)
[1] [1] Chandrasekaran S, Ramanathan S, Basak T. Food Research International, 2013, 52(1): 243.
[2] [2] Miranda J M, Anton X, Redondo-Valbuena C, et al. Nutrients, 2015, 7(1): 706.
[3] [3] Robinson M M, Soop M, Sohn T S, et al. The Journal of Clinical Endocrinology & Metabolism, 2014, 99(12): E2574.
[4] [4] Brand J, Kulozik U. Food and Bioprocess Technology, 2016, 9(7): 1210.
[5] [5] Kocadal T, Gkmen V. Food Chemistry, 2016, 211: 892.
[6] [6] Plaza M, stman E, Tareke E. European Journal of Nutrition & Food Safety, 2016, 6: 65.
[7] [7] Monnier V M, Taniguchi N. Glycoconjugate Journal, 2016, 33(4): 691.
[8] [8] Nielsen P M, Petersen D, Dambmann C, et al. Journal of Food Science, 2010, 66(5): 642.
[10] [10] Burstein E A, Vedenkina N S, Ivkova M N. Photochemistry & Photobiology, 1973, 18(4): 263.
[12] [12] Capuano E, Fogliano V. LWT-Food Science and Technology, 2011, 44(4): 793.
Tools
Get Citation
Copy Citation Text
XIE Huan, TU Zong-cai, WANG Hui, WANG A-mei. Effects of Different Microwave Conditions on the Inhomogeneity of Glycation Products of Egg White and Glucose[J]. Spectroscopy and Spectral Analysis, 2018, 38(9): 2910
Paper Information
Received: Mar. 2, 2017
Accepted: --
Published Online: Oct. 2, 2018
The Author Email:
© Copyright 2018-2021 | Chinese Laser Press.
All Rights Reserved 沪ICP备15018463号-20