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1 Ergebnisse
1
Chemical markers for processed and stored foods
ACS symposium series, 631
Lee, Tung-Ching
;
Kim, Hie-Joon
, 1996
Link:
https://pubs.acs.org/doi/book/10.1021/bk-1996-0631
RT T1
Chemical markers for processed and stored foods
UL https://suche.suub.uni-bremen.de/peid=acs-00831315&Exemplar=1&LAN=DE A1 Lee, Tung-Ching A1 Kim, Hie-Joon PB American Chemical Society YR 1996 NO 1 Online-Ressource (1 S.) T3 ACS symposium series, 631 SN 9780841215801 K1 Food industry and trade K1 Food K1 Biochemical markers K1 Maillard reaction K1 Disaccharides K1 Tomato products K1 Proteins K1 Cherry K1 Glucosides K1 Citrus products K1 Orange juice K1 Beer K1 Vitamin C K1 Food preservatives K1 Antioxidants K1 Lipids K1 Frozen vegetables K1 Alcohol dehydrogenase K1 Peanuts K1 Potatoes K1 Oxidation-reduction reaction K1 Immunochemistry K1 Dairy products K1 Trypsin K1 Toxicity testing K1 Flavor K1 Color of food K1 Colorimetric analysis K1 Food Industry K1 Food Analysis K1 Biomarkers K1 Maillard Reaction K1 Lycopersicon esculentum K1 Food Storage K1 Hot Temperature K1 Sterilization K1 Prunus avium K1 Odorants K1 Citrus K1 Fruit and Vegetable Juices K1 Taste K1 Ascorbic Acid K1 Food Preservatives K1 Lipid Metabolism K1 Frozen Foods K1 Alcohol Dehydrogenase K1 Arachis K1 Solanum tuberosum K1 Oxidation-Reduction K1 Immunologic Techniques K1 Dairy Products K1 Trypsin Inhibitors K1 Toxicity Tests K1 Biotechnology K1 Color K1 Colorimetry K1 Chemistry Techniques, Analytical K1 TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology K1 TECHNOLOGY & ENGINEERING / Food Science / Food Safety & Security LK http://dx.doi.org/https://pubs.acs.org/doi/book/10.1021/bk-1996-0631 DO https://pubs.acs.org/doi/book/10.1021/bk-1996-0631 SF ELIB - SuUB Bremen
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