Kinetic study of furan and furfural generation during baking of cake models
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
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3. Formation of odorants in Maillard model systems based on L-proline as affected by pH;Blank;Journal of Agricultural and Food Chemistry,2003
4. Food Hydrocolloids Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients;Bousquières;Food Hydrocolloids,2017
5. Multivariate optimization of headspace trap for furan and furfural simultaneous determination in sponge cake;Cepeda-Vázquez;Talanta,2017
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