Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference17 articles.
1. Maillard, L. C.: Compt. Rend.154, 66 (1912).
2. Hodge, J. E.: J. Agr. Food Chem.1, 928 (1953).
3. Tappel, A. L.: Arch. Biochem. Biophys.54, 266 (1955).
4. Pokorny, J., Klein, S., Zelinková, M.: Nahrung11, 125 (1967).
5. Dorée, C., Pepper, A. C.: J. Chem. Soc.477 (1942).
Cited by
13 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. OXIDATIVE DETERIORATION IN MEAT, POULTRY, AND FISH;Warmed-over Flavor of Meat;1987
2. Dry beans ofPhaseolus:A review. Part 3;C R C Critical Reviews in Food Science and Nutrition;1984-01
3. Dry beans ofphaseolus. A review. Part 2. Chemical composition: Carbohydrates, fiber, minerals, vitamins, and lipids;C R C Critical Reviews in Food Science and Nutrition;1984-01
4. Dry beans ofphaseolus. A review. Part 1. Chemical composition: Proteins;C R C Critical Reviews in Food Science and Nutrition;1984-01
5. Legume lipids;C R C Critical Reviews in Food Science and Nutrition;1983-04