Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Erik Josten"'
Publikováno v:
Journal of Food Engineering. 116:176-183
Maillard reaction is influenced by protein and sugar properties, water activity (aw) as well as the glycosylation time and temperature. The aim of this work was to investigate the influence of environmental parameters on the glycosylation reaction ki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22a687ded30ad6e38707b03e8c2259ec
https://doi.org/10.1016/j.jfoodeng.2012.11.003
https://doi.org/10.1016/j.jfoodeng.2012.11.003
