Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline—Glucose Mixtures

Titel:: Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline—Glucose Mixtures
Dokumenttyp:: Buchbeitrag
Autor(en):: Schieberle, Peter; Hofmann, Thomas; Deters, Frank
Buchtitel:: ACS Symposium Series
Verlag / Institution:: American Chemical Society (ACS)
Jahr:: 2005
Seiten/Umfang:: 136-145
DOI:: doi:10.1021/bk-2005-0905.ch011
Format:: Text
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