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Controlling nonenzymatic browning reactions by selected dietary polyphenols in chemical and food models

abstract / Biological Sciences / Doctoral / Doctor of Philosophy

Identiferoai:union.ndltd.org:HKU/oai:hub.hku.hk:10722/206348
Date January 2014
CreatorsZhang, Xinchen, 张忻晨
ContributorsChen, SF, Wang, M
PublisherThe University of Hong Kong (Pokfulam, Hong Kong)
Source SetsHong Kong University Theses
LanguageEnglish
Detected LanguageEnglish
TypePG_Thesis
RightsThe author retains all proprietary rights, (such as patent rights) and the right to use in future works., Creative Commons: Attribution 3.0 Hong Kong License
RelationHKU Theses Online (HKUTO)

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