Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup-Reference-Cited by-同舟云学术

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Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrup

Published:2008-04-01 Issue:3 Volume:107 Page:1099-1105
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

LO C,LI S,WANG Y,TAN D,PAN M,SANG S,HO C

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Cited by 71 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

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4. Determination of the Maillard reaction products in complementary rice, flour, and noodles by high performance liquid chromatography with a diode array detector;SEPARATION SCIENCE PLUS;2024-01-12

5. Catalytic Systems for 5-Hydroxymethylfurfural Preparation from Different Biomass Feedstocks: A Review;Catalysts;2023-12-29

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