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- Title:
Quantitative studies on the role of browning precursors in the Maillard reaction of pentoses and hexoses with L-alanine
- Author(s):
- Hofmann, T.
- Journal title:
- European Food Research and Technology
- Year:
- 1999
- Journal volume:
- 209
- Journal issue:
- 2
- Pages contribution:
- 113--121
- Fulltext / DOI:
- doi:10.1007/s002170050468
- Print-ISSN:
- 1438-2377
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