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Flavor and browning enhancement by electrolytes during microwave irradiation of the Maillard model system

✍ Scribed by Yeo, Helen C. H.; Shibamoto, Takayuki

Book ID: 126469258
Publisher: American Chemical Society
Year: 1991
Tongue: English
Weight: 461 KB
Volume: 39
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf00005a030

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