ChemInform Abstract: Influence of the Carbohydrate Moiety on Chromophore Formation During Food-Related Maillard Reactions of Pentoses, Hexoses, and Disaccharides.

✍ Scribed by Oliver Frank; Thomas Hofmann

• Publisher: John Wiley and Sons
• Year: 2001
• Weight: 25 KB
• Volume: 32
• Category: Article
• ISSN: 0931-7597
• DOI: 10.1002/chin.200110219

✦ Synopsis

Abstract

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