Development of the Maillard reaction in foods cooked by different techniques. Intake of Maillard-derived compounds

  1. Delgado-Andrade, C.
  2. Seiquer, I.
  3. Haro, A.
  4. Castellano, R.
  5. Navarro, M.P.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2010

Alea: 122

Zenbakia: 1

Orrialdeak: 145-153

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2010.02.031 GOOGLE SCHOLAR
Datuen iturria: Scopus