Maillard reaction products as “natural antibrowning” agents...

Molecular Nutrition & Food Research 2005 Vol. 49; Iss. 7

Maillard reaction products as “natural antibrowning” agents in fruit and vegetable technology

Catherine Billaud, Christelle Maraschin, Yin-Naï Chow, Sophie Chériot, Marie-Nöelle Peyrat-Maillard, Jacques Nicolas
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Volume:
49
Year:
2005
Language:
english
Pages:
7
DOI:
10.1002/mnfr.200400101
File:
PDF, 1.93 MB
english, 2005
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