Author:
Owczarek-Fendor Agnieszka,De Meulenaer Bruno,Scholl Georges,Adams An,Van Lancker Fien,Eppe Gauthier,De Pauw Edwin,Scippo Marie-Louise,De Kimpe Norbert
Funder
Federal Public Service of Health
Food Chain Safety and Environment
Subject
General Medicine,Food Science,Analytical Chemistry
Reference26 articles.
1. Effects of pH on caramelization and Maillard reaction kinetics in fructose–lysine model systems;Ajandouz;Journal of Food Science,2001
2. AOCS Official Method Cd 18-90 (1989). p-Anisidine. In Official Methods and Recommended Practices of the American Oil Chemists’ Society (4th ed., Champaign, IL: AOCS Press.
3. Furan precursors in food: a model study and development of a simple headspace method for determination of furan;Becalski;Journal of AOAC International,2005
4. Belitz, H.-D., Grosch, W., & Schieberle, P. (2009a). Carbohydrates. In Food Chemistry (4th revised and extended ed.), pp. 248-339). New York: Springer-Verlag Berlin Heidelberg.
5. Belitz, H.-D., Grosch, W., & Schieberle, P. (2009b). Sugars, Sugar alcohols and Honey. In Food Chemistry (4th revised and extended ed.), (pp. 862-891). New York: Springer-Verlag Berlin Heidelberg.
Cited by
43 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