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1 Ergebnisse
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Functional Properties of Maillard Reaction Products in Food..:
TRANG, Vu Thu
;
SON, Vu Hong
;
THANH, Lam Xuan
...
Food Science and Technology Research. 19 (2013) 5 - p. 833-841 , 2013
Link:
https://doi.org/10.3136/fstr.19.833
RT Journal T1 <Title>Functional Properties of Maillard Reaction Products in Food: Antimicrobial Activity of Aminoreductone against Pathogenic Bacteria</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3136_fstr.19.833&Exemplar=1&LAN=DE A1 TRANG, Vu Thu A1 SON, Vu Hong A1 THANH, Lam Xuan A1 SARTER, Samira A1 SHIMAMURA, Tomoko A1 UKED, Hiroyuki A1 TAKEUCHI, Hiroaki PB Japanese Society for Food Science and Technology YR 2013 SN 1344-6606 SN 1881-3984 JF Food Science and Technology Research VO 19 IS 5 SP 833 OP 841 LK http://dx.doi.org/https://doi.org/10.3136/fstr.19.833 DO https://doi.org/10.3136/fstr.19.833 SF ELIB - SuUB Bremen
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