Publication
Title
The chemistry of the most important Maillard flavor compounds of bread and cooked rice
Author
Abstract
Language
English
Source (journal)
ACS symposium series / American Chemical Society. - Milton keynes
Publication
Milton keynes : 2002
ISSN
0097-6156
Volume/pages
826(2002), p. 158-173
ISI
000181054000009
UAntwerpen
Faculty/Department
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 28.01.2013
Last edited 14.10.2018