Formation of α-dicarbonyl fragments from mono- and disaccharides under caramelization and Maillard reaction conditions

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 207, Issue 1, 1998, Pages 50-54

  Hollnagel, A ^a   Kroh, L W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

Dicarbonyls; Non enzymatic browning; Sugar fragments

Indexed keywords

EID: 0001777513     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002170050294     Document Type: Article

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