Chapter 11. Analytical pyrolysis of caramel colors and of maillard browning polymers-Reference-Cited by-同舟云学术

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Chapter 11. Analytical pyrolysis of caramel colors and of maillard browning polymers

Published:1998 Issue: Volume: Page:355-371
ISSN:0167-9244
Container-title:Techniques and Instrumentation in Analytical Chemistry
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Elsevier

Reference20 articles.

1. Application of pyrolytic methods in food chemistry

2. The Maillard Reaction in Food Processing, Human Nutrition and Physiology,1990

3. Pyrolyse-Gas-Chromatographie in der Lebensmittelchemie

4. Untersuchung kaustischer Zuckercouleure und Karamelzuckersirupe verschiedener BrÄunungsgrade mittels rechnersimulierter Curiepunkt-Pyrolyse-Massenspektrometrie

5. Zur Analytik von Zuckercouleuren I. Mitteilung: Differenzierung der Couleurklassen mittels Curiepunkt-Pyrolyse-Capillargaschromatographie-Massenspektrometrie

Cited by 2 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

1. Color development and antioxidant activity in honey caramel;IOP Conference Series: Earth and Environmental Science;2020-02-01

2. Food caramels: a review;Journal of Food Science and Technology;2012-02-09

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