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ACS Symposium Series

Volumn 826, Issue , 2002, Pages 150-165

The chemistry of the most important maillard flavor compounds of bread and cooked rice

(3) Demyttenaere, Jan a Tehrani, Kourosch Abbaspour b De Kimpe, Norbert a

a GHENT UNIVERSITY (Belgium)

b Postdoctoral Fellow Fund Sci R ^* (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0042309714 PISSN: 00976156 EISSN: None Source Type: Book Series
DOI: None Document Type: Article

Times cited : (22)

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