1.The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system

作　　者：ZHOU, Yong-Yan ;LI, Ya ;YU, Ai-Nong 等

出　　处：Food Science and Technology (Campinas). 2016 ;36(2):268-274.doi:10.1590/1678-457X.02415

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：181494916

文章详细全文下载
2.Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit

作　　者：YANG, Yi-Ni ;LIANG, Miao ;YANG, Yan 等

出　　处：Food Science and Technology (Campinas). 2020 ;40(4):786-793.doi:10.1590/fst.20319

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：255897040

文章详细全文下载
3.The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

作　　者：YU, Ai-Nong ;LI, Ya ;YANG, Yan 等

出　　处：Food Science and Technology (Campinas). 2018 ;(AHEAD):0-0.doi:10.1590/1678-457x.08717

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：213378946

文章详细全文下载
4.The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems

作　　者：YU, Ai-Nong ;LI, Ya ;YANG, Yan 等

出　　处：Food Science and Technology (Campinas). 2018 ;38(3):537-542.doi:10.1590/1678-457x.08717

出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos

文章 ID：219220123

文章详细

	有本地全文	3篇
	有全文链接	1篇

	YU, Ai-Nong	4篇
	LI, Ya	3篇
	YANG, Yan	3篇
	YU, Ke	2篇
	LIANG, Miao	1篇

	WANG, Xing-Ping	1篇
	YANG, Yi-Ni	1篇
	ZHENG, Fu-Ping	1篇
	ZHOU, Yong-Yan	1篇

全文

出版年度

作者

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("YU, Ai-Nong")))) )) ) )"

	2020	1篇
	2018	2篇
	2016	1篇