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Document type:
Buchbeitrag 
Author(s):
Hofmann, T. 
Title:
Structure, Color, and Formation of Low- and High-Molecular Weight Products Formed by Food-Related Maillard-Type Reactions 
Pages contribution:
168 - 179 
Editor:
Ames, J.; Hofmann, T. 
Book title:
Chemistry and Physiology of Food Colors 
Book subtitle:
Proceedings of the American Chemical Society 218th national meeting, August 22-26, 1999, New Orleans, L.A. 
Year:
2001 
Format:
Text