Color formation due to non-enzymatic browning in amorphous, glassy, anhydrous, model systems
| Autor: | Schebor, Carolina a, Buera, Marı́a del Pilar a, Karel, Marcus b, Chirife, Jorge a |
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| Zdroj: | In Food Chemistry 1999 65(4):427-432 |
| Databáze: | ScienceDirect |
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