Investigation of the influence of reaction conditions on the elementary composition of melanoidins
1995
Cammerer, B. | Kroh, L.W. (Institute of Food Chemistry, Technical University Berlin, Invalidenstr. 42, D-10115 Berlin, Germany)
AGROVOC Keywords
Bibliographic information
Food Chemistry (United Kingdom)
Volume
53
Issue
1
Pagination
pp. 55-59
Other Subjects
Glycine (acide amine); Reaccion de maillard; Reaction de maillard; Composicion quimica
Language
English
Note
11 ref.
1996-08-15
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