2-Furoylmethyl amino acids as indicators of Maillard...

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Food Chemistry 2017 / 8

2-Furoylmethyl amino acids as indicators of Maillard reaction during the elaboration of black garlic

Ríos-Ríos, Karina L., Vázquez-Barrios, M. Estela, Gaytán-Martínez, Marcela, Olano, Agustín, Montilla, Antonia, Villamiel, Mar
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.08.016
Date:
August, 2017
File:
PDF, 763 KB
english, 2017
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