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On the Influence of the Carbohydrate Moiety on Chromophore Formation during Food-Related Maillard Reactions of Pentoses, Hexoses, and Disaccharides
Oliver Frank, Thomas HofmannVolume:
83
Year:
2000
Language:
english
Pages:
16
DOI:
10.1002/1522-2675(20001220)83:123.0.co;2-5
File:
PDF, 233 KB
english, 2000