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Title:

Mechanistic Studies on the Formation of the Cracker-like Aroma Compounds 2-Acetyltetrahydropyridine and 2-Acetyl-1-pyrroline by Maillard-type Reactions

Document type:
Buchbeitrag
Author(s):
Schieberle, Peter; Hofmann, Thomas
Pages contribution:
209 - 215
Book title:
The Maillard Reaction in Foods and Medicine
Publisher:
Elsevier BV
Year:
2005
Print-ISBN:
9781855737914
DOI:
doi:10.1533/9781845698447.5.209
Format:
Text
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