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1 Ergebnisse
1
Characterization of Melanoidins and Color Development in Du..:
Analía Rodríguez
;
Patricia Lema
;
María Inés Bessio
...
https://www.frontiersin.org/articles/10.3389/fnut.2021.753476/full. , 2021
Link:
https://doi.org/10.3389/fnut.2021.753476
RT Journal T1
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:a4d5d5ca47854beda8a4efe6069e7b8f&Exemplar=1&LAN=DE A1 Analía Rodríguez A1 Patricia Lema A1 María Inés Bessio A1 Guillermo Moyna A1 Cristina Olivaro A1 Fernando Ferreira A1 Luis Alberto Panizzolo PB Frontiers Media S.A. YR 2021 K1 Maillard Reaction K1 dairy K1 dulce de leche K1 melanoidin K1 process parameters K1 pH K1 Nutrition. Foods and food supply K1 TX341-641 JF https://www.frontiersin.org/articles/10.3389/fnut.2021.753476/full LK http://dx.doi.org/https://doi.org/10.3389/fnut.2021.753476 DO https://doi.org/10.3389/fnut.2021.753476 SF ELIB - SuUB Bremen
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