Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate.

MLA

Theng, Alicia Hui Ping, et al. “Influence of Reducing Sugars and Protein‐to‐sugar Ratios on Volatile Profile, PH, and Browning Intensity of Maillard‐reacted Nutritional Yeast Hydrolysate.” International Journal of Food Science & Technology, vol. 59, no. 9, Sept. 2024, pp. 6325–39. EBSCOhost, https://doi.org/10.1111/ijfs.17373.

APA

Theng, A. H. P., Osen, R., & Chiang, J. H. (2024). Influence of reducing sugars and protein‐to‐sugar ratios on volatile profile, pH, and browning intensity of Maillard‐reacted nutritional yeast hydrolysate. International Journal of Food Science & Technology, 59(9), 6325–6339. https://doi.org/10.1111/ijfs.17373

Chicago

Theng, Alicia Hui Ping, Raffael Osen, and Jie Hong Chiang. 2024. “Influence of Reducing Sugars and Protein‐to‐sugar Ratios on Volatile Profile, PH, and Browning Intensity of Maillard‐reacted Nutritional Yeast Hydrolysate.” International Journal of Food Science & Technology 59 (9): 6325–39. doi:10.1111/ijfs.17373.