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收藏Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates
Zhou, Wenyu; Huang, Cheng; Yao, Yishun; Zhou, Tong; Cui, Heping; Niu, Yunwei; Zhang, Foxin; Hayat, Khizar; Zhang, Xiaoming; Ho, Chi-Tang
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收藏Diindeno[1,2,3,4-defg;1′,2′,3′,4′-mnop]chrysenes: solution-phase synthesis and the bowl-to-bowl inversion barrier
Chang, Hung-Ing; Huang, Hsin-Ting; Huang, Cheng-Hao; Kuo, Ming-Yu; Wu, Yao-Ting
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