Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors-Reference-Cited by-同舟云学术

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

Published:2015-02 Issue: Volume:168 Page:487-495
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Roldan Mar,Loebner Jürgen,Degen Julia,Henle Thomas,Antequera Teresa,Ruiz-Carrascal Jorge

Funder

Ministerio de Educacion y Ciencia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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