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Formation of a novel colored product during the Maillard reaction of D-glucose.

Journal Title:
Journal of agricultural and food chemistry.
Journal Volume/Issue:
Apr 2001. v. 49 (4)
Main Author:
Knerr, T.
Other Authors:
Lerche, H., Pischetsrieder, M., and Severin, T.
Format:
Article
Language:
English
Subjects:
glucose
Maillard reaction
Maillard reaction products
pyrazines
View in NAL's Catalog:
IND23266766