Structure, Color, and Formation of Low- and High-Molecular Weight Products Formed by Food-Related Maillard-Type Reactions

Titel:: Structure, Color, and Formation of Low- and High-Molecular Weight Products Formed by Food-Related Maillard-Type Reactions
Dokumenttyp:: Buchbeitrag
Autor(en):: Hofmann, T.
Seitenangaben Beitrag:: 134 - 151
Buchtitel:: ACS Symposium Series
Verlag / Institution:: American Chemical Society (ACS)
Jahr:: 2001
DOI:: doi:10.1021/bk-2001-0775.ch009
Format:: Text
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