Nɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11130-022-00960-9.pdf
Reference30 articles.
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5. Mildner-Szkudlarz S, Siger A, Szwengiel A, Bajerska J (2015) Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins. Food Chem 172:78–85. https://doi.org/10.1016/j.foodchem.2014.09.036
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