Mushroom Texture, Cell Wall Composition, Color, and Ultrastructure as Affected by pH and Temperature
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12343.x/fullpdf
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1. Analysis of the Methanol-Extractable Nonvolatile Maillard Reaction Products of a Model Extrusion-Cooked Cereal Product
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4. Chemical cross-linking restrictions on models for the molecular organization of the collagen fibre
5. Identification of New Heterocyclic Nitrogen Compounds from Glucose-Lysine and Xylose-Lysine Maillard Model Systems
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