The Thermal Degradation of Sugars. II. The Volatile Decomposition Products of Glucose Caramel
- 1 May 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (3) , 381-385
- https://doi.org/10.1111/j.1365-2621.1966.tb00509.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- The Thermal Degradation of Starch. Part II. The Identification by Gas Chromatography of the Minor Volatile Products produced at 300°CStarch ‐ Stärke, 1963
- The Flavor Spectrum of Apple Wine Volatiles.Journal of Food Science, 1962