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- Title:
Structure, Color, and Formation of Low- and High-Molecular Weight Products Formed by Food-Related Maillard-Type Reactions
- Document type:
- Buchbeitrag
- Author(s):
- Hofmann, T.
- Pages contribution:
- 168 - 179
- Editor:
- Ames, J.; Hofmann, T.
- Book title:
- Chemistry and Physiology of Food Colors
- Book subtitle:
- Proceedings of the American Chemical Society 218th national meeting, August 22-26, 1999, New Orleans, L.A.
- Year:
- 2001
- Format:
- Text
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