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Publications by Zhonghui Han
Formation and Alterations of the Potentially Harmful Maillard Reaction Products During the Production and Storage of Brown Fermented Milk
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
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Effect of Various Factors on the Formation of Aminoreductone During the Maillard Reaction
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Impact and Inhibitory Mechanism of Phenolic Compounds on the Formation of Toxic Maillard Reaction Products in Food
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Agricultural
Biotechnology
Veterinary
Biological Sciences
Enhanced Production of Galactooligosaccharides Enriched Skim Milk and Applied to Potentially Synbiotic Fermented Milk With Lactobacillus Rhamnosus 4B15
Food Science of Animal Resources
Animal Science
Zoology
Food Science
Refuting the Formation of N-Nitrosamines by the Maillard Reaction
NIPPON SHOKUHIN KOGYO GAKKAISHI
Fermented Milk Products From Different Milk Types
Food and Nutrition Sciences
Traditional Balkan Fermented Milk Products
Engineering in Life Sciences
Bioengineering
Environmental Engineering
Biotechnology
Maillard Reaction Products in Processed Food: Pros and Cons
Effect of Milk Proteins Aggregation Using Transglutaminase and Maillard Reaction on Ca2+ Milk Gel
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Advanced Biotechnology of Specialized Fermented Milk Products
International Journal of Recent Technology and Engineering
Engineering
Management of Technology
Innovation
