Simultaneous Determination of Ketoacids and Dicarbonyl...

Journal of Food Science 2007 Vol. 72; Iss. 5

Simultaneous Determination of Ketoacids and Dicarbonyl Compounds, Key Maillard Intermediates on the Generation of Aged Wine Aroma

António César Da Silva Ferreira, Sofia Reis, César Rodrigues, Carla Oliveira, Paula Guedes De Pinho
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Volume:
72
Year:
2007
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2007.00368.x
File:
PDF, 747 KB
english, 2007
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