On the Influence of the Carbohydrate Moiety on Chromophore Formation during Food-RelatedMaillard Reactions of Pentoses, Hexoses, and Disaccharides
- 20 December 2000
- journal article
- research article
- Published by Wiley in Helvetica Chimica Acta
- Vol. 83 (12) , 3246-3261
- https://doi.org/10.1002/1522-2675(20001220)83:12<3246::aid-hlca3246>3.0.co;2-5
Abstract
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