Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids

✍ Scribed by In Hee Cho; Sarah Lee; Hae-Roung Jun; Hoe-Jin Roh; Young-Suk Kim

• Publisher: The Korean Society of Food Science and Technology
• Year: 2010
• Tongue: English
• Weight: 495 KB
• Volume: 19
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-010-0061-7