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Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

Overview of attention for article published in Food Science and Technology, January 2023
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Title
Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization
Published in
Food Science and Technology, January 2023
DOI 10.1590/fst.97622
Authors

Su XU, Yuze LIU, Xingyan MU, Haijiang CHEN, Guangcan TAO, Zhenchun SUN, Ni YANG, Fengwei MA, Ian D. FISK

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 12 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 12 100%

Demographic breakdown

Readers by professional status Count As %
Unspecified 1 8%
Unknown 11 92%
Readers by discipline Count As %
Unspecified 1 8%
Unknown 11 92%