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Article: Impacts of selected dietary polyphenols on caramelization in model systems.

TitleImpacts of selected dietary polyphenols on caramelization in model systems.
Authors
ZHANG, XChen, SFWang, M
KeywordsAntioxidant capacity
Browning
Caramelization
Dietary polyphenol
Furfurals
Issue Date2013
Citation
Food Chemistry, 2013, v. 141, p. 3451-3458 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodchem.2013.06.053
Persistent Identifierhttp://hdl.handle.net/10722/187744
ISI Accession Number ID
WOS:000324848000023

 

DC FieldValueLanguage
dc.contributor.authorZHANG, Xen_US
dc.contributor.authorChen, SFen_US
dc.contributor.authorWang, Men_US
dc.date.accessioned2013-08-21T07:11:55Z-
dc.date.available2013-08-21T07:11:55Z-
dc.date.issued2013en_US
dc.identifier.citationFood Chemistry, 2013, v. 141, p. 3451-3458en_US
dc.identifier.urihttp://hdl.handle.net/10722/187744-
dc.languageengen_US
dc.relation.ispartofFood Chemistryen_US
dc.subjectAntioxidant capacity-
dc.subjectBrowning-
dc.subjectCaramelization-
dc.subjectDietary polyphenol-
dc.subjectFurfurals-
dc.titleImpacts of selected dietary polyphenols on caramelization in model systems.en_US
dc.typeArticleen_US
dc.identifier.emailChen, SF: sfchen@hku.hken_US
dc.identifier.emailWang, M: mfwang@hku.hken_US
dc.identifier.authorityChen, SF=rp00672en_US
dc.identifier.authorityWang, M=rp00800en_US
dc.identifier.doi10.1016/j.foodchem.2013.06.053-
dc.identifier.pmid23993506-
dc.identifier.scopuseid_2-s2.0-84884545782-
dc.identifier.hkuros219501en_US
dc.identifier.volume141en_US
dc.identifier.spage3451en_US
dc.identifier.epage3458en_US
dc.identifier.isiWOS:000324848000023-

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