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Influence of Pyrolytic and Aqueous-Phase Reactions on the M..:
Wnorowski, Andrzej
;
Yaylayan, Varoujan A.
Journal of Agricultural and Food Chemistry. 48 (2000) 8 - p. 3549-3554 , 2000
Link:
https://doi.org/10.1021/jf9913099
RT Journal T1 <Title>Influence of Pyrolytic and Aqueous-Phase Reactions on the Mechanism of Formation of Maillard Products</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf9913099&Exemplar=1&LAN=DE A1 Wnorowski, Andrzej A1 Yaylayan, Varoujan A. PB American Chemical Society (ACS) YR 2000 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 48 IS 8 SP 3549 OP 3554 LK http://dx.doi.org/https://doi.org/10.1021/jf9913099 DO https://doi.org/10.1021/jf9913099 SF ELIB - SuUB Bremen
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