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Volumn 633, Issue , 1996, Pages 48-58

Interactions between Lipids and the Maillard Reaction

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EID: 1542578227     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-1996-0633.ch005     Document Type: Article
Times cited : (13)

References (23)
  • 12
    • 0010228163 scopus 로고
    • Maarse, H.; Van der Heij, D. G., Eds.; Elsevier: Amsterdam
    • Farmer, L. J.; Mottram, D. S. In Trends in Flavour Research; Maarse, H.; Van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994; pp 313-326.
    • (1994) Trends in Flavour Research , pp. 313-326
    • Farmer, L.J.1    Mottram, D.S.2
  • 15
    • 0001884588 scopus 로고
    • Teranishi, R.; Buttery R. G.; Shahidi F., Eds.; American Chemical Society: Washington DC
    • Ho. C.-T.; Carlin J. T. In Flavor Chemistry Trends and Developments; Teranishi, R.; Buttery R. G.; Shahidi F., Eds.; American Chemical Society: Washington DC, 1989, p 92.
    • (1989) Flavor Chemistry Trends and Developments , pp. 92
    • Ho, C.-T.1    Carlin, J.T.2
  • 23
    • 0003426540 scopus 로고    scopus 로고
    • TNO-CIVO Food Analysis Institute: Zeist, The Netherlands (1989 and supplements)
    • Maarse, H.; Visscher, C. A. Volatile Compounds in Food; TNO-CIVO Food Analysis Institute: Zeist, The Netherlands (1989 and supplements).
    • Volatile Compounds in Food
    • Maarse, H.1    Visscher, C.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.