Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars-Reference-Cited by-同舟云学术

Effect of drying parameters on the formation of early and intermediate stage products of the Maillard reaction in different plum (Prunus domestica L.) cultivars

Published:2016-01 Issue: Volume:65 Page:932-938
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Michalska Anna^ORCID,Honke Joanna,Łysiak Grzegorz,Andlauer Wilfried

Funder

Institute of Animal Reproduction and Food Research

European Research Area and regional development

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. The FAST method, a rapid approach of the nutritional quality of heat-treated foods;Birlouez-Aragon;Food/Nahrung,2001

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