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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
