Home Journals Articles Updates About
CN
image
Science and Technology of Food Industry ›› 2026, Vol. 47 ›› Issue (13) : 262 - 271. DOI: 10.13386/j.issn1002-0306.2025040257
Analysis and Determination

Effect of Additional Amino Acids on the Cysteine-Xylose Maillard Reaction to Form Volatile Flavor Compounds

Author information +

Accesses

Total: 174
Just accepted Online first Issue Totals
HTML pages views 0 0 161 161
PDF downloads 0 0 13 13

Accesses in the last 12 months

HTML
Feb-25: 26

Accesses come from

Citations

Citation counts are provided from Web of Science and CrossRef. The counts may vary by service, and are reliant on the availability of their data. Counts will update daily once available.

Search
The hierarchy quorum sensing network in Pseudomonas aeruginosa
Full Text HTML
PDF
Recommended
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House