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Cover Caption
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14542
Subject(s) - maillard reaction , hydrolysate , cover (algebra) , food science , chemistry , chiang mai , polymer science , organic chemistry , history , engineering , hydrolysis , mechanical engineering , ethnology
March Online Cover : Pictures, SEMs, and light micrographs of extruded and minced meat alternatives at different concentrations of Maillard reaction products, from “Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives” by Jie Hong Chiang, Allan K. Hardacre, and Michael E. Parker. p. 567.