[ACS Symposium Series] Process and Reaction Flavors Volume 905 (Recent Developments) || Influence of High Hydrostatic Pressure on Aroma Compound Formation in Thermally Processed Proline—Glucose Mixtures
Weerasinghe, Deepthi K., Sucan, Mathias K.Volume:
10.1021/bk
Year:
2005
Language:
english
DOI:
10.1021/bk-2005-0905.ch011
File:
PDF, 702 KB
english, 2005