Identification of compounds responsible for the odorant properties of aromatic caramel
Author:
Affiliation:
1. Nigay SA; Z.I. de la Gare, La Féculerie, B.P. 2; 42110; Feurs; France
Publisher
Wiley
Subject
General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/ffj.3111/fullpdf
Reference54 articles.
1. The Nature of Sucrose Caramel
2. The Thermal Decomposition of Carbohydrates. Part I. The Decomposition of Mono-, Di-, and Oligo-Saccharides
3. Physical chemistry of flavour
4. Analysis of aromatic caramel
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