Influence of High Hydrostatic Pressure on the Formation of Key Maillard-type Flavour Compounds from D-glucose and L-proline

Titel:: Influence of High Hydrostatic Pressure on the Formation of Key Maillard-type Flavour Compounds from D-glucose and L-proline
Dokumenttyp:: Buchbeitrag
Autor(en):: Deters, Frank; Hofmann, Thomas; Schieberle, Peter
Seitenangaben Beitrag:: 347 - 350
Buchtitel:: Advances in High Pressure Bioscience and Biotechnology II
Verlag / Institution:: Springer Science + Business Media
Jahr:: 2003
DOI:: doi:10.1007/978-3-662-05613-4_60
Format:: Text
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