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1
The Effect of Glass Transition on Maillard Browning in Food..:
, In:
Maillard Reactions in Chemistry, Food and Health
,
Karmas, R.
;
Karel, M.
- p. 182-187 , 2005
Link:
https://doi.org/10.1533/9781845698393.3.182
RT T1 <cTitle>Maillard Reactions in Chemistry, Food and Health</cTitle>: T1 <Title>The Effect of Glass Transition on Maillard Browning in Food Models</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1533_9781845698393.3.182&Exemplar=1&LAN=DE A1 Karmas, R. A1 Karel, M. PB Elsevier YR 2005 SP 182 OP 187 LK http://dx.doi.org/https://doi.org/10.1533/9781845698393.3.182 DO https://doi.org/10.1533/9781845698393.3.182 SF ELIB - SuUB Bremen
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