Maillard-type reactions under high hydrostatic pressure: Formation of pentosidine

European Food Research and Technology

Volumn 211, Issue 3, 2000, Pages 208-210

  Schwarzenbolz, Uwe ^a   Klostermeyer, Henning ^a   Henle, Thomas ^b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Fluorescence; Food processing; High hydrostatic pressure; Maillard reaction; Pentosidine

Indexed keywords

EID: 0000033895     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050025     Document Type: Article

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