Monitoring of Maillard reactions in soy products-Reference-Cited by-同舟云学术

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Monitoring of Maillard reactions in soy products

Published:1986-07 Issue:1 Volume:183 Page:18-25
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Moln�r-Perl Ibolya,Pint�r-Szak�cs Margit

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01027589.pdf

Reference61 articles.

1. Mauron J (1981) Prog Food Nutr Sci 5:5

2. Mester L, Mester M (1975) J Carbohyd Nucleosides, Nucleotides 2:141

3. Mauron J (1981) Prog Food Nutr Sci 5:5

4. Progress in food and nutrition science Vol. 5. Maillard reaction in food (Pergamon Press) Eriksson C (Ed) (1981)

5. Protein crosslinking nutritional and medical consequences (1977) Friedman M (Ed) Plenum New York

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1. Soy, Soy Foods and Their Role in Vegetarian Diets;Nutrients;2018-01-05

2. Non-isoflavone Phytochemicals in Soy and Their Health Effects;Journal of Agricultural and Food Chemistry;2010-06-25

3. Rapid method for the simultaneous GC quantitation of acids and sugars in fruits and vegetables;Food Additives and Contaminants;1992-09

4. Dye-binding ‘stoichiometry’ and selectivity of cresol red with various proteins;Food Chemistry;1990-01

5. Soy flavor and its improvement;Critical Reviews in Food Science and Nutrition;1988-01

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