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Maltulose and furosine as indicators of quality of pasta products

Maltulose and furosine as indicators of quality of pasta products

by Garcı́a-Baños, J.L, Corzo, N, Sanz, M.L, Olano, A
Published in Food chemistry (01.11.2004)

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Journal Article

Maillard reaction during storage of powder enteral formulas

Maillard reaction during storage of powder enteral formulas

by Garcı́a-Baños, J.L., del Castillo, M.D., Sanz, M.L., Olano, A., Corzo, N.
Published in Food chemistry (01.03.2005)

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Journal Article