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On the 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
2000
Tongue
German
Weight
233 KB
Volume
83
Category
Article
ISSN
0018-019X

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ChemInform Abstract: Influence of the Ca
ChemInform Abstract: Influence of the Carbohydrate Moiety on Chromophore Formation During Food-Related Maillard Reactions of Pentoses, Hexoses, and Disaccharides.
✍ Oliver Frank; Thomas Hofmann 📂 Article 📅 2001 🏛 John Wiley and Sons ⚖ 25 KB

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