Model reactions on roast aroma formation VI. Volatile reaction products from the reaction of phenylalanine with glucose during cooking and roasting

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Bibliographic Details
Published inZeitschrift f r Lebensmittel-Untersuchung und -Forschung Vol. 187; no. 3; pp. 209 - 214
Main Authors Baltes, Werner, Mevissen, Lutz
Format Journal Article
LanguageEnglish
Published 01.09.1988
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ISSN:0044-3026
1438-2385
DOI:10.1007/BF01043341