Zobrazeno 1 - 2
of 2
pro vyhledávání: '"C. Rossy Huguet"'
Autor:
N. Vivas de Gaulejac, Claire Mouche, C. Rossy Huguet, Nicolas Vivas, Marie-Françoise Nonier, N. Daugey
Publikováno v:
Journal of Food Research. 7:37
During the cooking, processing, and storage of food products, a whole range of browning reactions occurs, initiated by the reaction of a carbohydrate with a compound possessing a free amino group. Melanoidins formed, influence food quality, mainly th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30457a409b21f88e151855976d3e9f9b
https://doi.org/10.5539/jfr.v7n6p37
https://doi.org/10.5539/jfr.v7n6p37
Autor:
Vivas, Nicolas1 (AUTHOR) nicolas.vivas@u-bordeaux.fr, Picard, Magali1 (AUTHOR), Bourden‐Nonier, Marie‐Françoise1 (AUTHOR), Vivas de Gaulejac, Nathalie1 (AUTHOR), Mouche, Claire2 (AUTHOR), Rossy, Cybille2 (AUTHOR)
Publikováno v:
Journal of the Institute of Brewing. 2021, Vol. 127 Issue 1, p59-69. 11p.