Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods-Reference-Cited by-同舟云学术

Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods

Published:2004-05 Issue:4 Volume:85 Page:605-609
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rada-Mendoza Maite,Sanz Marı́a Luz,Olano Agustı́n,Villamiel Mar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Maillard reaction evaluation by furosine determination during infant cereal processing;Guerra-Hernández;Journal of Cereal Science,1999

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