The incorporation of formaldehyde into melanoidins from the browning of glucose and glycine
1997
Vasiliauskaite, R. | Wedzicha, B.L. (Procter Department of Food Science, University of Leeds, Leeds LS2 9JT (United Kingdom))
AGROVOC Keywords
Bibliographic information
Food Chemistry (United Kingdom)
Volume
59
Issue
2
Pagination
pp. 229-235
Other Subjects
Formaldehidos; Glycine (acide amine); Reaccion de maillard; Reaction de maillard
Language
English
Note
16 ref.
1997-08-15
AGRIS AP
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