OCCURRENCE OF AMADORI AND HEYNS REARRANGEMENT PRODUCTS IN PROCESSED FOODS AND THEIR ROLE IN FLAVOR FORMATION
- 1 January 1978
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Changes undergone by free amino‐acids during the manufacture of black teaJournal of the Science of Food and Agriculture, 1966
- Chemistry of non-enzymic browning. II. Reactions between Amino Acids, Organic Acids, and sugars in freeze-dried Apricots and PeachesAustralian Journal of Chemistry, 1957