Effect of hot acidic fructose solution on caramelisation intermediates including colour, hydroxymethylfurfural and antioxidative activity changes
Su-Lin Chen, Deng-Jye Yang, Hsin-Yi Chen, Shih-Chuan LiuVolume:
114
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.foodchem.2008.09.089
File:
PDF, 622 KB
english, 2009