Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette-Reference-Cited by-同舟云学术

Effects of Maillard Reaction Products on Sensory and Nutritional Qualities of the Traditional French Baguette

Published:2018-09-05 Issue:10 Volume:83 Page:2424-2431
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Jouquand Céline¹^ORCID,Niquet-Léridon Céline¹,Jacolot Philippe¹,Petit Noémie²,Marier David¹,Gadonna-Widehem Pascale¹

Affiliation:

1. UP Transformations & Agro-ressources, UP 2018. C103; Inst. Polytechnique UniLaSalle - 19 rue Pierre Waguet; BP 30313 - F-60026 BEAUVAIS Cedex France

2. School of Biological Sciences; Univ. of Auckland; 3a Symonds Street Auckland Central 1010 New Zealand

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14331/fullpdf

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5. Evaluation of genetic diversity among strains of the human gut commensal Bifidobacterium adolescentis;Duranti;Scientific Reports,2016

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