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

Title:: Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline—Glucose Mixtures
Document type:: Buchbeitrag
Author(s):: Schieberle, Peter; Hofmann, Thomas; Deters, Frank
Book title:: ACS Symposium Series
Publisher:: American Chemical Society (ACS)
Year:: 2005
Pages:: 136-145
DOI:: doi:10.1021/bk-2005-0905.ch011
Format:: Text
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