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Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
Žilić, Slađana, Mogol, Burçe Ataç, Akıllıoğlu, Gül, Serpen, Arda, Delić, Nenad, Gökmen, VuralVolume:
94
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.6210
Date:
January, 2014
File:
PDF, 113 KB
english, 2014