Structure, Color, and Formation Of Low- and High-molecular Weight Products Formed by Food-related Maillard-type Reactions

ACS Symposium Series

Volumn 775, Issue , 2001, Pages 134-151

  Hofmann, T ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041817733     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2001-0775.ch009     Document Type: Article

References (19)

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4. Hofmann, T.; Frank, O.; Heuberger, S. (2000) this book
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12. Hofmann, T. J. Agric. Food Chem. 1999, in prep.
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15. Hofmann, T. J. Agric. Food Chem. 1998, 46, 3918-3928.
16. Heuberger, S. Diploma thesis, TU Munich, Munich, Germany, 1998.
17. Papst, H. M. E.; Ledl, F.; Belitz, H.-D. Z. Lebensm. Unters. Forsch. 1985, 181, 386-390.
18. Hofmann, T. Z. Lebensm. Unters. Forsch. 1998, 206, 251-258.
19. Hofmann, T. J. Agric. Food Chem. 1998, 46, 3896-3901.