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- Title:
Influence of High Hydrostatic Pressure on the Formation of Key Maillard-type Flavour Compounds from D-glucose and L-proline
- Document type:
- Buchbeitrag
- Author(s):
- Deters, Frank; Hofmann, Thomas; Schieberle, Peter
- Pages contribution:
- 347 - 350
- Book title:
- Advances in High Pressure Bioscience and Biotechnology II
- Publisher:
- Springer Science + Business Media
- Year:
- 2003
- DOI:
- doi:10.1007/978-3-662-05613-4_60
- Format:
- Text
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