Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree
Author:
Funder
KU Leuven
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference23 articles.
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5. The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders;Cremer;Food Chem.,2000
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